I love cornbread, corn chips, corn crackers, corn fed chicken and sweetcorn.  Big bowls of polenta (grits) all rich with corn, butter and cheese, topped with heaps of veg or ragu/bolognese.  It’s the warm flavour of corn that does it for me.  So, for my final ‘good god either I don’t have enough herbs or I have too many’, I offer you: herby cornbread.
Sometimes cooking a dish that you can freeze for another day is the perfect way to use up a leftover; maybe it’s leftover because you ran out of time this week, or the herbs are going off more quickly than you expected.  Or, maybe, you’re just sick of the sight of the fucking herbs/veg/meat sitting there. looking a bit manky and beaten up.
Cornbread pairs really well with chilli, ribs and barbeque.  It’s also amazing toasted, buttered, and topped with a fried egg.  If you won’t eat the whole loaf in a day or so, get it frozen!  Slice it, freeze it, label it – and, hey!  Maybe breakfast could be cornbread and eggs rather than toast and marmite?  (Though I love toast and marmite tbf).
NOTE: do not use quick cook polenta; it’s milled the wrong way for this.  A bag of cornmeal/polenta will set you back 80p, and it’s amazing in cakes and bread.  If you bake homemade pizza, you can use it to dust the bottom of the tin, so it won’t go to waste.

(Bought too many herbs) cornbread

Based on Smitten Kitchen’s Sourcream cornbread with Aleppo

Makes 1


125 grams plain flour
145 grams course cornmeal/polenta (NOT QUICK COOK!)
10 grams granulated sugar
2 teaspoons baking powder
up to 50 grams mixed, fresh herbs
1/2 teaspoon table salt
1 large egg, lightly beaten
225 ml sour cream *
150ml whole milk *
2 tablespoons neutral oil (ground nut, sunflower, light olive oil)

* If you buy a 300ml tub of sour cream and you might not use it all, just shove it in and use less milk; if you can only afford/want to get a 150ml tub, then add more. Sure, the consistency will be a little different, but variety is the spice of life, no?


2 mixing bowls
Balloon whisk
Measuring jug
Chopping board
Sharp knife
Greaseproof paper
Large loaf tin/7 inch round tin


15-20 minutes to weigh and mix
22-25 minutes to bake
Around 10 minutes to cool before slicing


Preheat the oven to 180C
Line your loaf or cake tin with greaseproof paper
Finely chop/process your herbs


Whisk flour, cornmeal, sugar, baking powder and salt together in a large bowl
In a smaller bowl, whisk together the egg, sour cream, milk and oil
Stir the wet ingredients into the dry ones using your balloon whisk, mixing until just barely combined
Spread the batter in your prepared and bake for 22 to 25 minutes
A skewer pushed into the middle of the cake should come out clean

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