Bubbly Cornbread

And by “Bubbly” I of course mean champagne.

I am a sucker for three things: bread, champagne and easy things. This one ticks them all, which is why it is clear that this is one of my favourite recipes ever. You literally just mix all the ingredients in one bowl and prod it in the oven. You can even mix and match ingredients as you go along, a few months ago I put together a bacon, olive and mushroom concoction which was absolutely divine (read here). But this time I have to pay an homage to one of my other favourites, corn. Most of us grew up with tons of variations of corn bread: whole corn, sweet corn, corn flour. Everyone has their religion. I like whole corn for the very specific reason that it bursts with sweetness as you bite into the butter-loaded slice adding some texture and sensation to each bite. But that’s just me, why not experiment a little?


1 1/2 Cups of bubbly (MCC/Champagne)

1/4 Cup olive oil

4 eggs

1/2 teaspoon salt

2 1/2 Cups cake flour

1 teaspoon baking powder

300 g Shredded grana padano/pecorino/parmesan

2 Tins corn kernels (drained and rinsed)


Preheat oven to 180 degrees Celsius. Mix the eggs, oil, flour, salt and baking powder well. Add the bubbly, cheese and corn and fold until just incorporated. The mixture should be slightly runny, do not expect a dough ball to form. Pour into a buttered bread tray and bake for about an hour until golden brown and a toothpick and a toothpick comes out clean. When slightly cooled down, flip onto a board and serve with loads of butter. Store in an airtight container for up to 4 days. Be sure to toast slices after day 2 and it’ll be like freshly baked.

Happy eating! 😉

Prep Time: 10 minutes

Cooking time: 1 hour



6 thoughts on “Bubbly Cornbread

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