Posted by: marthabernie | February 9, 2017


This is one of the easiest corn breads you will ever make.  It is from the Ballymaloe Bread Book.   I have been making a load of bread lately, both in the oven and in the bread machine.


4 oz yellow corn meal

good pinch of salt

1/4 teaspoon soda, finely sifted

6 fluid oz buttermilk

knob of butter

Put the corn meal, salt and soda in your bowl and add the buttermilk.  Beat the mixture well with a wooden spoon for 4 to 5 minutes.  Thoroughly heat a non-stick pan, then add the knob of butter.  Carefully pour the batter into the pan.  Cook for 4 to 5 minutes, when little bubbles begin to form on the surface of the batter, it is ready to be turned over.  Gently and carefully flip the bread over.  Cook for a further 3 minutes.  Cut into slices and serve with soft butter and crispy bacon.


  1. Great Recipe! Thanks for sharing!

  2. I’d love to have that book – will make do with this recipe in the meantime.

    • I hope to post more recipes from the book soon.

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