A Chinese Cornbread Recipe in Retford

From one culture to another

We love taking traditional dishes and adding a Chinese twist, including this Western cornbread recipe that is a favourite in the Southern States of America. This recipe dates back to the Native Americans long before the settlers arrived.

However, by changing and adding a few ingredients, cornbread is perfect for a Chinese meal that includes sources and it works equally as well with pork.


Cornbread is also superstitious and is known for providing good luck for the year which is good news in any culture. Take a look at our cornbread recipe with a Chinese twist:

Cornbread Recipe Ingredients

  • 40g fresh yeast
  • 400ml warm water
  • Pinch granulated sugar
  • 250g rice flour
  • 250g fine polenta
  • Tinned sweetcorn
  • Sea salt
  • 2-3 table spoon sesame oil
  • Pinch of Chinese 5 Spice


The Method:

1.) In a jug, mix the yeast and water then add 2 tablespoons of the rice flour plus sugar.

2.) Place this mixture in a warm environment (like by a window) to activate for around 30 minutes or until the mixture is somewhat bubbling so that is has a head like a pint of beer.

3.) On a clean workspace, create a well in the middle of the flour and pour in the yeast mixture. Knead together the mixture and the sweetcorn with strong force and add some more water if it’s required. Add the salt, five spice and sesame oil, then knead again for around 10 minutes.

4.) Take a floured bowl and move the stretchy and elastic dough into it – it should be slightly shiny. Then use some more sesame oil to gloss one side of a piece of cling film and place this side over the dough.

5.) Move the bowl and dough to the side in a warm area to let it rise for a few hours or until it is twice the size.

6.) Preheat your oven to 220°C/gas 7.

7.) Separate the dough into two parts and roll into a shape of your desire – we prefer flat round bread – then glaze over the surfaces with a mix of sesame oil and water.

8.) On a well oiled baking tray, sprinkled with coarse semolina or polenta, lay the dough to allow air pockets to form.

9.) Bake the dough at 220°C /gas mark 6, for 15 minutes – or relative to the size of the loaf, more or less time. Give the bottom of the bread a tap and listen out for a hallow sound so you know it has been cooked right through.

10.) Cool the bread down before serving and it’s ready for your Chinese meal to mop away the sources with ease.



If you’re interested in the original recipe, visit Salted Orange – Cornbread recipe.