This simple cornbread recipe from Caravan is peppered with fresh corn and spring onions for a wonderful moist texture. Toast the slices and spread with some chipotle butter for a spicy side, if desired.
Recipe courtesy of
60g butter, melted
400ml whole milk
170g instant polenta
80g strong white bread flour
1 tbsp caster sugar
1 tbsp baking powder
1⁄2 tsp fine sea salt
3 spring onions, thinly sliced
150g tinned sweetcorn kernels (use fresh when in season)
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Preheat the oven to 220°C and line a 23 x 13 x 7cm loaf tin with baking paper.
Pour the melted butter into a large bowl and add the eggs, whisking to combine, then whisk in the milk.
Sift the polenta, bread flour, caster sugar, baking powder and salt into a separate large bowl and mix to combine. Add the wet ingredients and mix carefully until there are no dry bits, being careful not to overwork the batter. Mix in the spring onions and sweetcorn kernels and stir to combine.
Pour into the prepared loaf tin and leave to rest for 10 minutes, then place in the oven. After 10 minutes, reduce the oven temperature to 200°C and bake for a further 20–25 minutes, or until a skewer inserted into the centre comes out clean.
When the cornbread is ready, remove it from the oven and leave to cool in the tin for 5 minutes before turning out onto a wire rack.
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.