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  • 8
  • Easy
  • Meat-free
  • 20 minutes
  • 45 minutes


  • 2/3 cup canola oil, plus extra for greasing
  • 1 cup sour cream
  • 2 large free-range eggs, lightly beaten
  • 1 medium onion, grated
  • 1 x 420 g can creamed corn
  • 250 g yellow cornmeal or coarse polenta
  • 2 t baking powder
  • 1 t salt
  • 125 g Cheddar cheese, grated

Cooking Instructions

Preheat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a similar sized baking pan with baking paper.

Beat the canola oil with the sour cream, eggs, onion and corn until evenly combined. In a separate bowl, use a whisk to mix the cornmeal or polenta with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.

Scrape half the batter into the prepared pan, sprinkle with ¾ cup cheese, and spread the remaining batter on top. Sprinkle with the remaining cheese and bake for 45 minutes, or until golden brown and a skewer comes out clean.

Allow to cool for 20 minutes before serving.

Cook's note: This delicious Southern-style corn bread is from the bestselling Country Weekends by Lee Bailey, the first of 18 lifestyle cookbooks that established his reputation for stylish home entertaining.

Browse more gluten-free recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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