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Cornbread Loaf

Updated: Feb 6, 2021

As mentioned in Day 2 of The Challenge

I grew up with cornbread. It is a comfort food, a good staple. Usually it was a breakfast food, served in bread or muffin form with eggs and jams. Sometimes my father baked in pieces of bacon. For years though, that was all it was, until I started cooking for myself. Then gradually other things made it in, like cheese or jalapeños. I started baking it over chilli and experimenting with it in different ways. This loaf is one of those ways. It is endlessly versatile. This time I put in brocoli and spinach because I had them on hand, other times it is other vegetables. I find that feta works well as the cheese, but so do others. The red curry paste was because I had some in the fridge and it felt like the right palette. Quick, easy, adjustable to whatever tastes, cravings or stores you have, and super tasty.


1 cup flour

1 cup cornmeal

1/4 cup sugar

2 tsp baking powder

1/4 cup vegetable oil

1 cup milk

1 egg

2 tsp red curry paste

2 tbsp jalapeños

1 onion, diced

6 sundried tomato halves, sliced

1/2 suçuk or other spiced sausage, in chunks

1 red chilli, sliced

1 handful of spinach, wilted

1/4 head of broccoli

1 disk of feta, cubed/crumbled

1) Preheat oven to 220°C. Combine dry ingredients, then add wet, stirring just enough to mix.

2) Add all other ingredients, reserving half the feta.

3) Prepare a loaf pan, and pour in the batter. Sprinkle the reserved feta over the top.

4) Bake for 45 minutes or until golden brown on top and a knife comes out clean.

Serve as is, as a main or a side, with or without sauces or spreads. On Day 2 we had it as a main with different sauces. My husband liked it best with BBQ sauce, I preferred it with whole grain mustard. Butter, mayo and hot sauces worked too. Take your pick and enjoy!


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