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Beth’s cornbread

Beth's cornbread


  • Heat your over to 220c
  • Place the pan into the oven for 10 minutes
  • While the pan is heating, mix all the ingredients together, apart from 30g of the beef dripping/butter.
  • Remove the pan from the oven and add the remaining dripping (being careful it may spit)
  • Add the batter and return to the oven and cook for 20 minutes.
  • Turn out onto a cooling rack.
  • This is best eaten within 1 one hour.


I sometime bush the corn bread with honey when I first turn it onto the cooling rack. I have not told Beth I do this, because she asks for the recipe back!