Cheese and herb cornbread

Makes: 1 Prepare & Cook:


  • 200g Red Fox Red Leicester Cheese, grated
  • 80g spinneysFOOD Diced White Onion
  • 195g can sweetcorn, drained
  • 2 tbsp spinneysFOOD Dill fronds, hard stalks removed
  • 1 tbsp finely chopped spinneysFOOD Parsley leaves
  • 250g fine polenta
  • 100g spinneysFOOD Self-Raising Flour
  • 1 tbsp spinneysFOOD Caster Sugar
  • 80g unsalted butter, melted and cooled
  • 400ml whole milk
  • 2 spinneysFOOD Free Range Eggs
  • spinneysFOOD Smoked Salmon, to serve (optional)
  • cream cheese and dill, to serve (optional)


  1. Preheat the oven to 170°C, gas mark 3. Line a 900g loaf tin with baking paper.
  2. In a large bowl, combine the grated cheese, onion, sweetcorn, dill, parsley, polenta, flour and sugar. Season with a pinch of salt and ½ tsp pepper, stir well to mix then set aside.
  3. Whisk the melted butter, milk and eggs together in a separate bowl. In thirds, stir the liquid into the dry mixture, making sure it’s fully incorporated before adding more.
  4. Pour into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
  5. Serve straight away with smoked salmon, cream cheese and dill, if you like, or enjoy the next day.

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