Turmeric Cornbread
Prep
15 mins
Cook
25 mins
Servings
8
Difficulty
Easy
A vibrant golden cornbread infused with warm turmeric and a hint of honey, delivering a moist crumb with subtle earthy spice and natural sweetness.
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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