Simple Corn Bread

Here is an extremely simple and quick recipe for cornbread to go with your soups, stews, chili, or curries.


It’s got a dense, slightly dry, spongy texture that’s perfect for soaking up loads of yummy sauces.



2-1/2 cups whole milk
185g cornmeal
2 eggs
150g caster sugar
1 tsp salt
1/2 cup vegetable oil

250g all-purpose flour
3 tsp baking powder


Step 1: Preheat your oven to 200°C (400°F). Grease a 9-inch by 13-inch baking tin or dish.

Step 2: Warm the milk in the microwave for about 1 minute on high. Add in the cornmeal and leave to steep for about 10 minutes.

Step 3: Add the eggs, sugar, salt, and oil to the milky cornmeal and stir to combine. Mix in the flour and baking powder to complete your batter.

Step 4: Pour the batter into your prepared tin and bake for 30 minutes. Cool, cut into squares, and serve.


This cornbread admittedly doesn’t taste very “corny,” but that’s a good thing if you don’t want any invasive flavours conflicting with your soups, stews and what not. If you are a corn fanatic, I suggest reducing the milk by 1/2 cup and adding one can of cream-style sweet corn to up the corniness.


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