Sage, Honey & Roasted Red Pepper Cornbread Recipe

Sage, honey and roasted red pepper cornbread

  • serves 6-8
  • Easy

This vegetarian cornbread with sage, honey and roasted red pepper is super moist and easy to make. Drizzle with honey and serve with a little grated parmesan, this recipe is a great afternoon treat



  • salted butter 150g, melted, plus extra do serve
  • runny honey 50g, plus extra to serve
  • eggs 2 medium
  • buttermilk 250ml
  • fine polenta or cornmeal 150g
  • plain flour 150g
  • bicarbonate of soda 1 tsp
  • baking powder 1 tsp
  • sage 1 tbsp
  • parmesan or vegetarian alternative 50g, finely grated, plus a little extra to serve
  • whole roasted red peppers 2 from a jar, diced


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Butter a 22cm skillet, ovenproof frying pan, or 20cm square cake tin.

  • Step 2

    Whisk the melted butter, honey, eggs and buttermilk.

  • Step 3

    In a large bowl, mix the polenta or cornmeal, flour, bicarb, baking powder, chopped sage and parmesan with ½ tsp of salt.

  • Step 4

    Pour the wet ingredients into the dry and briefly mix.

  • Step 5

    Add the diced peppers and mix again until just combined – be careful not to overmix.

  • Step 6

    If using a skillet or pan to bake, warm it on the hob until hot.

  • Step 7

    Pour the batter into the pan or tin then carefully lift into the oven.

  • Step 8

    Bake in a hot pan for 20 minutes or cold cake tins for 30-35 minutes, then use a skewer poked into the centre to check it’s cooked through.

  • Step 9

    Drizzle with honey, then allow to cool slightly before serving with a little grated parmesan over the top and butter on the side.

Nutritional Information

  • Kcals 352
  • Fat 19.5g
  • Saturates 11.5g
  • Carbs 34.6g
  • Sugars 6.6g
  • Fibre 1.3g
  • Protein 8.9g
  • Salt 1.6g