Cornbread might not be part of our kiwi culinary tradition but now you have an Ironclad Pan it should be!  Just heat your pan up to super hot, spoon in the batter, bake and voila! The moist, almost cake like bread with a crunchy crust slathered with butter and honey is heaven in your mouth!

Traditionally served with hot chilli or beans I served the cornbread with a minty fennel, olive, white bean and feta salad and it was the most delicious combination.


2 c roasted mashed orange kumara – about 2 medium sized kumara
100 g butter
1 c cornmeal flour
1 c white flour
1 Tbsp baking powder
1 tsp salt
Tbsp sugar or coconut sugar (double if making as a sweet cake or use less if you want it more savoury)
1 tsp cinnamon
½ tsp nutmeg
5  eggs
zest of one large orange
225 g sour cream


Roast kumara in skin at 180°C until soft.

Remove from oven, peel off the skin and mash the soft hot flesh with the butter. Let cool.

Increase oven temperature to 220°C and pop your Ironclad Pan into the oven to heat as you make the mix.

Beat eggs, orange zest and sour cream till smooth, fold in the mashed kumara.

In a separate bowl combine the cornmeal, flour, sugar, baking powder, salt and spices. Make a well in the middle and gently mix wet ingredients into dry until just combined.

Take your pan out of the oven. Generously and carefully brush the pan with butter and spoon the batter in.

Bake the cornbread for 30 – 35 mins till a skewer comes out clean.

Leave to cool a little for easier cutting and serve with… everything! Breakfast, lunch, dinner and pudding. It’s all covered off!

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