Just like Mum’s: Comforting cornbread


Dry ingredients:

  • 480 gr (2 cups) all purpose flour
  • 720 gr (3 cups) fine cornmeal
  • 7.5 gr (1.5 tsp.) brown sugar
  • 10 gr (2 tsp.) salt
  • 7.5 gr (1.5 tsp.) baking soda

Wet ingredients:

  • 300 gr (2 cups) canned or frozen corn, puréed/creamed + 150 gr (1 cup) whole kernels
  • 500 ml (2 cups) buttermilk
  • 3 eggs beaten + 3 egg whites beaten stiff
  • 30 gr (2 tbs.) melted butter


For a lighter and fluffier cornbread add 500 ml (2 cups) extra whole milk and 30 gr (2 tbs.) extra baking powder


  • Preheat your Fornetto oven or your conventional oven to 200℃ (400℉).
  • Combine the dry ingredients in one bowl and the liquids and corn in another reserving the egg whites to one side.
  • Slowly pour the liquid mixture into the dry mixture stirring continuously. Small lumps are okay.
  • Fold in the egg whites.
  • Grease the pie dish generously with butter and heat for 10 minutes in the Fornetto. Remove the dish with gloves and with a basting brush spread the melted butter over the cook surface as well as possible.
  • Pour the batter into the dish and bake in the oven for 40 minutes or until the top is golden.

Tip: Serve with chili, stew or any roast meat and gravy.

Tip: Try making the cornbread in a Fornetto smoker over a medium high heat for a delicious smoky flavour.

Click here to read our blog about Tex-Mex cooking (with links to other recipes)