Frances’ Cornbread

Frances Phasey has been cooking onboard her narrow boat Doris Katia using her Chilli Penguin for years. Her recipes are straightforward, penguin approved and delicious! This cornbread is easy and versatile, just as good with a steaming hot chilli as with roasted vegetables.

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1 cup of cornmeal – you can use polenta or fine cornmeal.  Fine cornmeal rises better, but lacks the crunchy texture of polenta

Half a cup of plain flour

Scant teaspoon of baking powder

Half a cup of vegetable or olive oil

2 beaten eggs

At least half a cup of grated cheese

1 large leek, sliced

Half a cup of milk

Salt and pepper

Your additions of choice:  fried bacon, chorizo, sweetcorn, red peppers, herbs or whatever you have to hand which might be tasty!

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  1. 1) Fry off the leek (and anything else that needs it) in the oil in a large pan until lightly caramelized.
  2. 2) Cool slightly and then throw in everything else except half the cheese, plus enough milk for a not-too-sloppy batter.
  3. 3) Mix well and pour into a greased or lined dish or pan. Top with the remaining cheese.
  4. 4) Bake for about 40 minutes in a hot oven until it is golden brown and cooked through.
  5. 5) Cut into 12 slices.