Everyone goes wild for this one. Perfect on its own with some butter, and even better served alongside a bowl of Mexican chilli con/sin carne, this delicious cornbread is slightly spiced and perfectly crumbly.






Skill level

Average: 4.3 (6 votes)


  • 100 g (3½ oz) butter (or vegan margarine), melted
  • 3 tbsp olive oil
  • 3 eggs, or 3 tbsp non-dairy milk
  • 310 ml (10½ fl oz/1¼ cups) buttermilk (or milk plus 2 tsp lemon juice); use non-dairy milk if vegan
  • 3 corn cobs, kernels stripped, or 2 x 400 g (14 oz) tins corn kernels
  • 300 g (10½ oz/2 cups) self-raising flour (or gluten-free flour)
  • 225 g (8 oz/1½ cups) instant polenta or cornmeal
  • 3 tbsp white or caster (superfine) sugar
  • 2 tsp salt
  • 2 tbsp chopped jalapeño chillies
  • 3 tbsp chopped coriander (cilantro); optional, but delicious
  • grated cheddar cheese (or nutritional yeast), for sprinkling
  • sunflower seeds or pepitas (pumpkin seeds), for sprinkling (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Makes 2 loaves.

  1. Preheat the oven to 200°C (400°F). Line two loaf (bar) tins with baking paper.
  2. Place the butter, olive oil, eggs and buttermilk in a large bowl and whisk together. Add the corn kernels, flour, polenta, sugar, salt, chillies and coriander, if using. Stir gently until just combined.
  3. Pour the mixture into the lined loaf tins. Sprinkle each with cheese, and some seeds, if using. Bake for about 30 minutes, or until the loaves are golden and a knife comes out clean.
  4. Let the loaves cool on a rack before slicing.


Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99