Make these easy buttermilk cornbreads, then try some of our other brilliant bread recipes, such as a simple soda bread and sourdough bread. For more recipes using cornmeal, check out our classic cornbread, Venezuelan arepas and Ecuadorian empanadas.

Use up any leftover buttermilk to make our buttermilk pancakes.


  • 25g melted butter, plus extra for greasing
  • 200g plain flour
  • 100g cornmeal, or polenta
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp sugar
  • 284ml buttermilk
  • 2 eggs, beaten with a fork
  • 75g gruyère, grated
  • 50g pitted green olives, roughly chopped
  • finely chopped to make 4 tbsp (such as basil mixed herbs, parsley and dill) 


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and butter the mini loaf tins. Mix the flour, polenta, baking powder, salt and sugar. In another bowl or jug, whisk the buttermilk, eggs and butter with 1 tbsp water, then stir this into the dry ingredients until well mixed. Add most of the grated gruyère, chopped olives and herbs and fold through.

  • STEP 2

    Divide the mixture between the loaf tins and scatter with the remaining cheese, olives and herbs.

  • STEP 3

    Bake the loaves for 20 minutes, or until golden and risen (if using the larger tins they may need 22). Check with a skewer – they’re done when it comes out clean. Leave to cool in the tins for 15 minutes, then carefully turn out and cool on a wire rack, or eat with extra butter while still oven warm.

Check out more of our best bread recipes...

Sourdough Starter Recipe for Sourdough Bread

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