Oxfork’s Cornbread

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Sweetcorn ingredients


No taste speaks of sunshine quite like the golden sweetness of corn! Enjoy the last of the summer sun with this tasty treat. John and his team of chefs at Oxfork recommended this recipe to us back in 2015, so we’re re-sharing so you can enjoy!



What you need

1 onion thinly sliced
2 corn on the cob
400g Flour
250g polenta or cornmeal
500ml of milk
3 eggs
4 tsp baking powder
1 tsp salt

Cheddar cheese (optional)
Chillies (optional)


What to do

Boil corn for 5-8mins.  Melt enough butter in a pan to fry the sliced onion until it caramelizes. Whilst you’re doing that hold the corn upright and run a knife down removing the kernels. Add the corn to the pan and cook for a further 5 minutes. Then set aside to cool.

In a bowl mix together the flour, polenta (or cornmeal), milk, eggs, baking powder and salt (also the cheese and chillies if you’re using them) until well combined. Then add the cooled onion and corn mixture.

Grease a 20cm(ish) cake tin with some oil and line with greaseproof paper and add the mixture.

Put in a preheated oven (200C) for 30-35 minutes

If you’re using cheese you can sprinkle more on top with about 10 minutes to go.