Walnut Cornbread
Prep
15 mins
Cook
35 mins
Servings
8
Difficulty
Easy
My favorite thing about this walnut cornbread is how quickly it comes together, ready to bake in just fifteen minutes. The combination of sweet honey and toasted walnuts creates this wonderfully nutty flavor that keeps everyone coming back for more. Walnuts are packed with omega 3 fatty acids, which are really good for your heart and brain health. The recipe is straightforward and uses simple ingredients you probably already have on hand, making it both budget friendly and convenient for busy weeknights. Fresh corn kernels add a lovely texture and natural sweetness that perfectly complements the earthy cornmeal base.
Ella x
Ingredients
- 200 gcornmeal
- 150 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 150 gwalnuts(chopped and toasted)
- 2eggs(large)
- 60 mlhoney
- 240 mlbuttermilk
- 80 gunsalted butter(melted)
- 100 gcorn kernels(fresh or frozen)
Detail level
Instructions
- 1
Preheat your oven to 200°C and grease a 20cm square baking pan with butter or oil.
Tip: A cast-iron skillet also works beautifully for this cornbread.
- 2
Toast the chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Set aside to cool.
Tip: Toasting brings out the depth of walnut flavour.
- 3
In a large bowl, whisk together cornmeal, flour, baking powder, and salt until well combined.
- 4
In another bowl, beat the eggs with honey until pale and frothy, then stir in the melted butter and buttermilk until smooth.
Tip: Don't overmix; gentle stirring helps keep the cornbread tender.
- 5
Pour the wet ingredients into the dry ingredients and fold gently until just combined. Do not overstir. Fold in the toasted walnuts and corn kernels.
Tip: A few lumps in the batter are fine and will result in a better texture.
- 6
Transfer the batter to your prepared pan and smooth the top gently with a spatula.
- 7
Bake for 30-35 minutes until a skewer inserted in the centre comes out clean and the top is golden brown.
Tip: The cornbread is done when it springs back lightly when touched.
- 8
Allow the cornbread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
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