Seeded Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This is my go to recipe when I want something wholesome and hearty that comes together in just 40 minutes start to finish. The combination of sunflower, pumpkin, and sesame seeds gives the cornbread a wonderful nutty flavor and amazing texture, plus seeds are packed with protein and healthy fats that keep you satisfied longer. What I love most is how simple it is to make with basic pantry staples and everyday ingredients. The honey adds natural sweetness while the seeds transform regular cornbread into something special enough for company but easy enough for a weeknight dinner.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 80 gsunflower seeds
- 60 gpumpkin seeds
- 40 gsesame seeds
- 2eggs(large)
- 60 mlhoney
- 80 mlvegetable oil
- 240 mlwhole milk
- 30 gbutter(for greasing the pan)
Detail level
Instructions
- 1
Preheat your oven to 200°C and generously butter a 23 cm round baking tin or cast iron skillet.
Tip: Using a cast iron skillet gives the cornbread a wonderfully crispy, golden crust.
- 2
In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt until well combined.
- 3
In a separate bowl, beat together eggs, honey, and vegetable oil until the mixture is light and frothy, then stir in the milk.
Tip: Don't overmix the wet ingredients—a few lumps are fine.
- 4
Pour the wet mixture into the dry ingredients and fold gently with a spatula just until the flour is moistened. The batter should be slightly lumpy, not smooth.
Tip: Overmixing develops gluten and can make cornbread tough.
- 5
Reserve 30 grams of mixed seeds for the topping, then fold the remaining sunflower, pumpkin, and sesame seeds into the batter until evenly distributed.
- 6
Pour the batter into the prepared tin and smooth the top with a spatula, then sprinkle the reserved seed mixture over the surface.
Tip: Press the seeds gently into the batter so they don't fall off during baking.
- 7
Bake for 22-25 minutes, until a toothpick inserted in the centre comes out clean or with just a few moist crumbs clinging to it.
Tip: The cornbread should be golden brown and spring back slightly when lightly touched.
- 8
Allow the cornbread to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
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