Mini Corn Breads

You will love these delicious Mini Corn Breads. I made this recipe using a tin of sweetcorn kernels but fresh corn or frozen will work too.

Honky Tonk Cornbreads MAINS.jpg


  • 375g cake flour
  • 225g cornmeal
  • 10ml salt
  • 20ml baking powder
  • 110g sugar
  • 480ml milk
  • 2 free-range eggs
  • 110g butter, melted, plus extra for greasing
  • Small tin sweet corn kernels, drained


  1. Preheat the oven to 200°C. Grease 8 – 10 mini loaf tins with melted butter.
  2. In a large bowl, combine all the ingredients together except for the sweet corn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweet corn.
  3. Stir to combine thoroughly.  Pour into the prepared loaf tins. Bake for about 20 minutes in the top of the oven. (Alternatively, you can bake these in a muffin tray lined with paper cases.)
  4. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.

Stylist: Lisa Clark | Photographer: Warren Heath