A cornbread recipe for 4th July

What would Independence Day celebrations be without the all-American barbecue? Our cornbread is the perfect side dish and is so simple to prepare for this 4th July.

Photograph: Felicity Cloake/Guardian

Photograph: Felicity Cloake/Guardian


This bread is delicious when freshly cooked summer sweet corn kernels are added to it

1 cup flour
1 large or 2 small cobs of corn, boiled
1 cup cornmeal (or use quick cook polenta)
1 cup milk or buttermilk – or a little more if buttermilk used
1 tablespoon baking powder
3 tablespoons sunflower seed oil
pinch salt
2 eggs beaten


1. Grease a rectangular tin approx 8″ x 8″ (20cm x20cm) or a 7″ (18cm) round tin.
1. Sift all the dry ingredients into a bowl.
2. Beat eggs, add buttermilk and oil together until well mixed.
4. Cut the kernels off the cob and add the them to the egg mixture.
3. Very swiftly pour the egg mixture into dry ingredients and mix together quickly using as few mixing strokes as possible. Do not over mix. This is very important so that bread is kept light.
4. Pour the mixture into the greased baking tin.
5. Bake in oven 200ºC/400ºF for 15 minutes – 20 minutes or until lightly browned.
6. Serve with butter. Corn bread is delicious when freshly baked, with butter.

Cornbread can be varied by adding any of the following to the dry ingredients before mixing :

∙ ½ cup finely chopped dried tomatoes in olive oil – drain off olive oil and a dash of chilli oil
∙ ½ cup finely grated parmesan or cheddar cheese and 3 tablespoons chopped chives

Are you heading to 4th July celebrations this Saturday? What are you bringing?