Source: Yotam Ottolenghi’s recipes for fuss-free savoury bakes & How to cook the perfect cornbread

Honey and Yoghurt Cornbread

Course Side Dish
Cuisine American
Keyword Corn, Cornbread, Honey, Yoghurt
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 people


  • 100 g unsalted butter cut in half
  • 200 g cornmeal
  • 1 tsp salt
  • 0.5 tbsp baking powder
  • 0.25 tsp bicarbonate of soda
  • 200 g fresh corn kernels
  • 2 tbsp honey
  • 100 g Greek yoghurt
  • 40 ml milk
  • 2 eggs beaten
  • 10 g chives finely chopped


  • Toast the cornmeal in a dry frying pan until fragrant, then mix half with the yoghurt and milk and leave to soak for at least a couple of hours, or overnight.
  • When the cornmeal has finished resting clean down the frying pan and add the butter and heat for 12-15 minutes until melted and browned. Pour all but a tablespoon of the butter into a bowl and set the pan aside.
  • Meanwhile, in a large bowl, whisk together the retained roasted cornmeal, salt, baking powder and bicarb.
  • Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the softened cornmeal, honey, eggs, chives and a generous amount of pepper, whisking to combine.
  • Tip the corn mixture and the bowl of browned butter into the dry ingredients, and stir through until just combined but not overmixed.
  • Heat the oven to 220C (210C fan)/450F/gas 7. Transfer the mixture to the buttered cast-iron pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving, with more honey drizzled on top, if you like.


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