Buttermilk Cornbread

Buttermilk Cornbread

45 mins total time

15 mins active time


Serves 8



  • 1⅓ cups (11 oz) pop corn kernels
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 cups (16 fl oz) buttermilk
  • ⅔ cup (3½ oz) all-purpose flour
  • 1 tsp flaky sea salt
  • 2 large eggs
  • 2 oz unsalted butter


  • Softened salted butter

    to serve


  • 1Preheat the oven to 400°F. Grease and line the base and sides of a 8-inch square, 1 1/2-inch deep cake pan with parchment paper.
  • 2Put the popcorn in the blender and secure the lid. MILL for 1½-2 minutes until finely ground.
  • 3Add the baking powder, baking soda, buttermilk, flour, salt, eggs and melted butter to the blender and secure the lid.
  • 4STIR for 30 seconds, scrape down the side and STIR for a further 15 seconds until just combined. Pour the mixture into the prepared pan.
  • 5Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
  • 6Let cool for 5 minutes in the pan, then turn onto a wire rack.
  • 7Serve warm with softened butter or with your favorite soups or stews.