Cheese & Green Onion Cornbread
This no-knead cornbread recipe is soft, moist and has the great tang of cheese and green onions.
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Makes: 6-8 servings
  • 140 g (5 oz) cornmeal (yellow or white - your choice!)
  • 125 g (4½ oz) plain or all-purpose flour
  • 240 ml (8 fl oz) buttermilk
  • 115 g (4 oz) butter
  • 50-100 g (2-4 oz) strong-flavoured cheese
  • 6 green onions (spring onions)
  • 2 eggs
  • 1 tbsp sugar
  • 1½ tsp bicarbonate of soda.
  • ¼ tsp salt

  • Extra grated cheese for topping (optional)
  1. Get everything ready by preheating the oven to 200°C/395°F fan oven, 220°C/425°F conventional oven and lightly greasing a 20cm (8") cake tin or baking dish.
  2. In a large bowl mix together the cornmeal, flour, cheese, green onions, sugar, bicarbonate of soda and salt.
  3. Melt the butter and add it to a separate bowl together with the eggs and buttermilk.
  4. Pour the buttermilk mixture into the cornmeal mixture and mix together quickly. Don't worry if your batter is a bit lumpy.
  5. Pour the batter into the prepared cake tin. Bake for 20-25 minutes until the top is golden brown and a skewer inserted into the bread comes out clean.
  6. Sprinkle the top of the bread with grated cheese and allow to cool for 10 minutes before removing from the cake tin.
  7. Allow to cool but serve slightly warm.
Buttermilk can be replaced by a 50:50 mixture of plain yoghurt and milk.

If you like your cornbread sweet then you'll need to add more sugar to the recipe - up to 6 tbsp according to your taste.

Use a strong cheddar cheese or jack cheese and add as much as you need for your taste. You can also use blue cheeses such as Gorgonzola or Stilton!