Parmesan Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This is one of my go to recipes when I want something warm and comforting on the table in under an hour. Parmesan cornbread strikes that perfect balance between savory and slightly sweet, with a wonderful crispy exterior and tender crumb inside. The combination of sharp cheese and fresh thyme elevates it beyond ordinary cornbread, and it comes together so quickly that even on busy weeknights I can have it ready before dinner. Plus, cornmeal is packed with antioxidants and B vitamins that make this indulgence feel a bit more nourishing. Whether you're serving it alongside a bowl of soup or enjoying it on its own, this recipe never fails to impress.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 80 gbutter(melted)
- 2eggs
- 240 mlwhole milk
- 100 ggrated parmesan cheese
- 10 gfresh thyme(finely chopped)
- 2 gblack pepper(freshly ground)
- 15 mlhoney
Detail level
Instructions
- 1
Preheat your oven to 200°C and lightly grease a 23cm square baking tin with butter or oil.
Tip: A cast-iron skillet also works beautifully for cornbread and gives it extra colour on the edges.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper until evenly combined.
- 3
In another bowl, beat the eggs with the milk, melted butter, and honey until smooth and well incorporated.
Tip: Make sure the butter has cooled slightly so it doesn't scramble the eggs.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix, as this keeps the cornbread tender.
Tip: Some small lumps are fine and actually desirable in cornbread.
- 5
Fold in the grated Parmesan cheese and fresh thyme, mixing until evenly distributed throughout the batter.
- 6
Transfer the batter to the prepared tin and smooth the top with a spatula.
- 7
Bake for 22-25 minutes, until a toothpick inserted into the centre comes out clean and the top is golden brown.
Tip: The cornbread should feel firm to the touch but still be moist inside.
- 8
Remove from the oven and let cool in the tin for 5 minutes before turning out onto a wire rack.
Tip: Serve warm with butter for the best flavour and texture.
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