Sea Salt Encrusted Cornbread
Preparation time
Cooking time
Total time
Cornbread has a rich history first created by Native Americans. This cornbread has the addition of fresh lime and flakes of sea salt. I substituted yogurt for buttermilk. By using baking powder it makes it quick and easy to make. Make it gluten free by using gluten free flour. It goes perfectly with ice-cold Corona. I used a baking tray 170mm x 280 mm. It would work equally well in a square tin 200 x 200 for a thicker bread.
Recipe type: Bread
Cuisine: American
Serves: 8
  • 120 gr cornmeal plus extra for dusting
  • 75 gr plain flour (or gluten free flour)
  • 3 tsp baking powder
  • 1 tsp sea salt
  • 40 gr caster sugar
  • 100 gr butter
  • 75 gr sweetcorn (frozen is ideal)
  • 100 gr buttermilk or yogurt
  • 2 medium eggs
  • 1 very thinly sliced lime
  • Flaked sea salt (eg Maldon)
  1. Pre-heat your oven to 200°C
  2. Line a baking tray with greaseproof paper and sprinkle with a little cornmeal. This adds a crunchiness to the bread.
  3. Weigh and place all of the dry ingredients in a bowl and mix together.
  4. Melt the butter. Add to the dry ingredients.
  5. Add the egg and buttermilk or yogurt and sweetcorn and mix well.
  6. Put the mixture into the tray. Spread out evenly
  7. Add the lime spacing it evenly.
  8. Put in the oven. After 5 minutes sprinkle the sea salt flakes on top of the mixture.
  9. Bake for a further 10 minutes - it should be lightly browned. Before it cools, mark out equal portions.
  10. Serve
Recipe by Edinburgh Foody at