Cornbread is a staple in American households and something, in my opinion, is under-utilised here in the UK.
The texture of cornbread is delicate and crumbly, making it the perfect lunch time loaf for baby led weaning! This recipe is also packed full of ham, cheese and 7 - yes, 7 - different veggies, making it a healthy, well balanced meal, all in one.
Definitely one to have in your repertoire!


  • 3/4 Cup Plain Flour
  • 1/2 Cup Fine Cornmeal
  • 1/4 Cup Coconut Sugar
  • 1/4 Cup Melted Margarine
  • 1/2 Cup Milk of your Choice (I used buttermilk)
  • 1 Egg
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Bicarbonate of Soda
  • 50g Ham (Roughly chopped)
  • 30g Grated Cheese of your Choice (I used Cheddar)
  • 1 Tablespoon Each of Chopped/Grated Vegetables of your Choice (I used red onion, green pepper, cherry tomatoes, tenderstem broccoli, courgette, carrot and spinach)


  1. Preheat your oven to 175 Degrees Celsius (350 F / Gas Mark 4) and line a 1lb loaf tin with parchment paper or a non-stick liner sheet.
  2. In a bowl, combine all of the dry ingredients (except for the cheese).
  3. In a separate bowl, combine the eggs, milk and margarine, before adding this to the dry mixture and stirring through thoroughly.
  4. In a pan, gently fry off the chopped/grated veg until slightly softened (5 minutes or so).
  5. Wrap the softened veg in a muslin cloth and squeeze firmly to remove excess moisture.
  6. Add the veg along with the cheese and ham into the mixture, and combine well.
  7. Pour the batter into the lined loaf tin and place on a baking tray.
  8. Bake for 25-30 minutes, or until a skewer placed into the middle comes out clean.
  9. Leave to cool before turning the loaf out of the tin.
  10. Slice, serve and enjoy!