This recipe is an absolute lifesaver when the house runs out of pastries or when you feel like something warm, crispy and filling with soup or stew. Unlike classic bread, you don’t wait for it to rise – working with a pan gives it a fantastic crust that you can’t achieve so quickly in the oven.

Here’s a recipe for quick corn “unleavened” bread that you can make in 15 minutes:

What will you need?
Cornmeal (plain or semolina): 1 cup
Wheat plain flour: ½ cup (gives the bread elasticity so it doesn’t crumble)
White yogurt or buttermilk: 1 cup (the acidity will make the bread fluffy)
Egg: 1 pc
Baking powder: 1 tsp
Salt: ½ tsp
Oil or butter: for greasing the pan
Step by step instructions

Mixing: First mix the dry ingredients in a bowl (both flours, salt, baking powder). Then add the egg and yogurt. Mix a thicker batter – it should be thicker than for pancakes, rather than thick pancakes.
Preparing the pan: Grease a pan (ideally cast iron or with a non-stick surface) with oil and heat it well.
Baking: Pour the dough into the pan and use a spatula to flatten it into a circle about 1.5 to 2 cm thick.
Low heat: This is key – turn the heat down to low and cover the pan with a lid. Bake for about 7–8 minutes. The lid will ensure that the bread is also cooked from the inside thanks to the steam.
Flip: When the edges are firm and the surface is not runny, carefully flip the bread (you can use a plate to help you) and bake the other side without the lid for about 3–5 minutes until golden brown.
Why is this bread so great?

Gluten-free (optional): If you replace the wheat flour with rice flour or add more corn flour, you have a great gluten-free alternative.
Texture: Cornmeal gives the bread a natural sweetness and a fine “grainy” texture that goes great with butter and honey, but also with bacon.
Versatility: Adding a handful of grated cheese or finely chopped chili to the dough takes it to another level.
What to serve with?
Cornbread tastes best when it’s still warm from the pan.

Savory: Spread with cream cheese, add avocado, or serve with a thick bean soup.
Sweet: With butter and jam or maple syrup.
Do you prefer this bread completely smooth, or would you like advice on how to incorporate herbs or sun-dried tomatoes for extra flavor?