Try this recipe for sage, honey and roasted red pepper cornbread, then check out our classic recipe for cornbread.


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


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