Cheesy Wild Garlic Cornbread
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  • 1 cup /125 g plain flour OR gluten-free flour blend (add 2 tbsp more liquid if using g-f flour, or as package directs)
  • ¾ cup/125 g corn meal (fine is preferable – large Tescos and Asian shops stock fine white or yellow cornmeal; use polenta if cornmeal is unavailable but it is a different texture)
  • 2 ½ tsps baking powder
  • ½ tsp salt
  • 25 g butter/olive oil
  • 2 eggs, beaten
  • 1 cup/250ml carton buttermilk or 250 ml milk (dairy or plant) with 1 tsp lemon or plain yogurt
  • ¼ cup /50 ml extra virgin olive oil or organic rapeseed oil
  • 100-135 g Roquefort cheese, crumbled, strong Cheddar cheese or 1/4 cup of nutritional yeast flakes
  • 1 cup/50g wild garlic leaves, well washed and chopped



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