Cornbread with Spring Onions

Cornbread with Spring Onions

This is a really simple, really yummy cornbread recipe. made in muffin tins, its quick and fuss free, AND you get neat individual servings.

Nirmala Prem


  1. 1/2 Cup milk
  2. 1 1/2 Teaspoons vinegar
  3. 1 Cup cornmeal organic yellow
  4. 1 Cup all purpose flour
  5. 1/2 Teaspoon baking soda
  6. 1/2 Teaspoon salt
  7. 1/2 Teaspoon pepper
  8. 14 oz cans creamed corn of 1
  9. 1/4 Cup vegetable oil
  10. 2 eggs
  11. 1/4 Teaspoon pepper sauce hot
  12. 1 Cup cheddar cheese sharp , shredded
  13. 1/2 Cup corn frozen niblets , thawed
  14. 3 spring onions , thinly sliced
  15. 1/4 Cup parsley , finely chopped


30 mins
  1. Add Photo

    In a small glass bowl, stir the milk with vinegar; let stand 5 minutes.

  2. Add Photo

    In a large bowl, whisk together the cornmeal, flour, baking soda, salt and pepper.

  3. Add Photo

    In another bowl, whisk together the creamed corn, milk, oil, eggs and hot sauce. pour mixture over the cornmeal.

  4. Add Photo

    Sprinkle with the cheese, corn, spring onions and parsley. stir just until the dry ingredients are all moistened (try not to over mix).

  5. Add Photo

    Spoon into greased muffin cups and bake in the center of a 200 degree C oven for about 20 minutes (until a skewer inserted in the center comes out clean).

  6. Add Photo

    Let cool in the tin for 10 minutes, then transfer to a wire rack to cool. serve!

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