Try our cornbread recipe from New York chef Marcus Samuelsson at Shoreditch's Red Rooster restaurant. This simple loaf is a perfect side dish to any meal
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.
  2. Step 2

    Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.
  3. Step 3

    In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.
  4. Step 4

    Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.
  5. Step 5

    Pour the batter into the loaf tin. Bake for 90 minutes or until the bread is deeply browned and coming away from the sides of the tin, and a skewer poked into the centre comes out clean.
  6. Step 6

    Cool in the tin on a wire rack for 20 minutes, then run a knife round the edge to turn it out. Allow to cool.
  7. Step 7

    To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.
  8. Step 8

    Fry the slices for 2-3 minutes on either side until nicely charred.