Turmeric Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This golden turmeric cornbread has become my go to recipe when I want something wholesome but don't have much time. The beautiful color comes from turmeric, which is packed with curcumin, a powerful anti inflammatory compound that's so good for your body. What I love most is how quick it comes together in just 40 minutes from start to finish, and you probably have most of these pantry staples on hand already. The yogurt keeps it incredibly moist while the honey adds natural sweetness, and that hint of lemon zest gives it a subtle brightness that makes people ask for the recipe every single time.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 2 tspground turmeric
- 2 tspbaking powder
- ½ tspsea salt
- 100 gunsalted butter(melted)
- 2eggs(room temperature)
- 60 mlhoney
- 180 mlplain yogurt
- 1 tspfresh lemon zest
- 15 mlvegetable oil(for pan)
Detail level
Instructions
- 1
Preheat your oven to 200°C and brush a 20cm square baking tin with vegetable oil, ensuring the sides and bottom are well coated.
Tip: A cast iron skillet works beautifully for this recipe and creates a crispy exterior.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, turmeric, baking powder, salt, and lemon zest until evenly combined.
Tip: Sifting the dry ingredients will prevent lumps and ensure the turmeric distributes evenly throughout.
- 3
In a separate bowl, whisk together the melted butter, eggs, honey, and yogurt until smooth and well blended.
Tip: The yogurt adds tanginess and moisture, making the cornbread incredibly tender.
- 4
Pour the wet ingredients into the dry mixture and gently fold together with a spatula until just combined—do not overmix, as this keeps the cornbread tender.
Tip: A few small lumps in the batter are fine and actually desirable for the best texture.
- 5
Transfer the batter to the prepared tin and smooth the top with the back of a spoon.
- 6
Bake for 22–25 minutes, until a toothpick inserted into the centre comes out clean and the top is lightly golden.
Tip: The cornbread should spring back slightly when touched on top.
- 7
Allow the cornbread to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Tip: Cooling slightly in the tin helps it set, making it easier to remove without crumbling.
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