Fornetto Wood Fired Oven: Wood Fired Cornbread


Cornbread conjures up images of the Deep South of America, as a South African I have fond memories of a similar bread called Mealie Bread. These type of breads are quick, easy and cheap to make and are a fantastic compliment to chilli – I love Cornbread with my home made chilli.

Preheat your Fornetto Oven to 200 C using either lump charcoal or wood or a mix of both. Prepare a baking dish by greasing the sides and layering greaseproof paper on the bottom.

In a large bowl mix together all the ingredients (except the sweetcorn) until it looks and feels like a basic sponge batter, then mix in the sweet corn and give one final good mix.


Pour your mixture into your prepared baking tray  and place in your Fornetto, cook for approx 25-30 minutes.


Check if it is cooked by inserting a knife in the centre, if it comes out clean your corn bread is ready. Take out of the Fornetto Oven, transfer to a wire cooling tray and leave for about 30 minutes.



350g plain flour
250g cornmeal (Palento)Image
1 tsp salt
4 tsp baking powder
1 tsp
480ml milk
2 medium eggs
110g melted butter
small tin sweetcorn kernels, drained (or use fresh sweetcorn)


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