Corn Bread (Thermomix Recipe) – Soft, Moist & Golden
This Thermomix Corn Bread is soft on the inside, lightly crisp on the outside, and full of comforting corn flavor. Made quickly in one bowl using the Thermomix, it’s the perfect side for soups, stews, barbecues, or simply enjoyed warm with butter.
Unlike dry or crumbly versions, this recipe produces a moist, tender crumb with just the right balance of sweetness and savory flavor. It’s beginner-friendly, fast, and uses simple pantry ingredients.
Ingredients
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150 g cornmeal (polenta, fine or medium)
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150 g all-purpose flour
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100 g sugar (reduce to 70 g for less sweet)
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2 tsp baking powder
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½ tsp salt
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2 large eggs
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250 ml milk
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100 g butter, melted (or vegetable oil)
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1 tsp vanilla extract (optional)
Optional additions:
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100 g corn kernels (fresh or canned, drained)
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80 g grated cheddar cheese
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1 tbsp honey for extra moisture
Equipment
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Thermomix
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20–22 cm baking pan or square tin
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Baking paper
Instructions (Thermomix)
1. Preheat the Oven
Preheat oven to 180°C (350°F). Grease and line your baking tin with baking paper.
2. Mix Dry Ingredients
Add cornmeal, flour, sugar, baking powder, and salt to the Thermomix bowl.
Mix:
5 sec / Speed 5
3. Add Wet Ingredients
Add eggs, milk, melted butter, and vanilla extract.
Mix:
15 sec / Speed 5
Scrape down the sides of the bowl.
4. Optional Add-Ins
If using corn kernels or cheese, add them now.
Mix:
5 sec / Reverse / Speed 3
5. Bake
Pour batter into prepared tin and smooth the top.
Bake for 30–40 minutes, or until golden and a skewer inserted in the center comes out clean.
Cool for 10 minutes before slicing.
Serving Suggestions
Corn bread is delicious served:
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Warm with butter or honey
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As a side with chili, soup, or stew
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With barbecue dishes
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For breakfast with jam
It’s also great toasted the next day.
Tips for Perfect Thermomix Corn Bread
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Don’t overmix – mix just until combined for a tender crumb.
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Use fine cornmeal for a softer texture.
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Check early – oven temperatures vary.
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Let it rest – flavor improves after cooling slightly.
Variations
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Savory Corn Bread: Reduce sugar to 50 g and add cheese and herbs
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Honey Corn Bread: Replace sugar with 80 g honey
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Gluten-Free: Use gluten-free flour blend
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Corn Muffins: Bake in muffin tins for 15–18 minutes
Storage
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Room temperature: Up to 2 days in an airtight container
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Refrigerator: Up to 5 days
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Freezer: Wrap slices individually and freeze for up to 2 months
Reheat gently in the oven or microwave.
Why This Recipe Works
The Thermomix ensures even mixing, consistent texture, and quick preparation. The balance of cornmeal and flour keeps the bread moist while still delivering that classic corn flavor everyone loves.
Conclusion
This Thermomix Corn Bread is simple, fast, and incredibly satisfying. Whether served as a side dish or enjoyed on its own, it’s a reliable recipe you’ll come back to again and again.