Gordon Ramsay Cornbread With Maple Bacon Butter Recipe

Name: Gordon Ramsay Cornbread With Maple Bacon Butter Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 175 G Plain Flour; 50 G Sugar; 200 G Strong Cheddar; 1/2 Tablespoon Spring Onions (Finely Chopped); 1/2 Tablespoon Jalapenos (Finely Chopped; 1/2 Tablespoon Coriander (Finely Chopped); 4 Eggs; 115 G Melted Butter; 625 G Buttermilk; 275 G Cornmeal/Polenta; 3 Teaspoon Baking Powder; 1 Teaspoon Salt; 1 Teaspoon Pepper

Recipe Pin

Recently, I was searching for the perfect homemade cornbread recipe and stumbled upon the Gordon Ramsay Cornbread recipe, which was very different from the traditional cornbread recipes. Intrigued, I decided to try it, and now I’m completely hooked.

Cornbread has always been my ultimate comfort food, one of America’s oldest foods.

Trying Gordon Ramsay’s Cornbread recipe was a refreshing experience. It blends traditional flavors with his own innovative touches, resulting in a dish that is both familiar and unique.

The gorgeous golden crust combined with a soft, moist interior is a treat for both your eyes and taste buds.

The best thing I like about this recipe is that it calls for ingredients that give the dish a rich and complex flavor, making it unique and savory.

What's In The Post

Equipments Required

Mixing Bowls: You’ll need a couple of these: one for mixing the ingredients for cornbread and another for making the maple bacon butter. I prefer glass bowls because they’re easy to clean and don’t retain odors.
Whisk: This is essential for folding the wet and dry ingredients together without overmixing. You can also use a silicone spatula.
Baking Dish: I like using a non-stick baking dish to ensure the cornbread comes out easily and has a nice, golden crust.
Measuring Cups and Spoons: Accuracy is critical in baking, so I recommend keeping a reliable set of measuring cups and spoons handy.
Frying Pan: I use a frying pan to evenly heat and crisp the bacon for the maple bacon butter. You can also use a small skillet.

Gordon Ramsay Cornbread Ingredients & Substitutions

Note: This Gordon Ramsay Cornbread recipe will yield approximately eight servings.

For Cornbread:

175 Grams Plain Flour: You can also use whole wheat flour if you don’t have plain flour. However, this will make the cornbread denser and give it a nutty flavor.
50 Grams Sugar: Brown sugar can be a good alternative to refined sugar if you’re trying to avoid it for any reason.
200 Grams Strong Cheddar: Both gouda and cobblestone cheeses are good alternatives. The former offers a slightly sweeter and more noticeable cheese flavor, while the latter provides a richer, creamier texture with a milder cheese flavor.
1/2 Tablespoon Spring Onions (Finely Chopped): You can also opt for scallions or chives. However, chives will be milder in flavor and less crunchy.
1/2 Tablespoon Jalapenos (Finely Chopped)
1/2 Tablespoon Coriander (Finely Chopped): Fresh parsley or cilantro can be good alternatives.
4 Eggs
115 G Melted Butter
625 G Buttermilk
275 G Cornmeal/Polenta
3 Teaspoon Baking Powder
1 Teaspoon Salt
1 Teaspoon Pepper

For Maple Bacon Butter:

4 Rashers Of Smoked Streaky Bacon: If you don’t have smoked streaky bacon, use regular streaky bacon or turkey bacon.
2 Tablespoons Butter
50ml Maple Syrup

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
25 Minutes	35 Minutes	1 Hour

How To Make Gordon Ramsay Cornbread At Home

Step 1

In a large bowl, combine the cornmeal and flour.

Step 2

Add sugar to the mixture.

Step 3

Sprinkle in the salt to taste.

Step 4

Now, add baking powder.

Step 5

Season with pepper and mix all the dry ingredients thoroughly.

Step 6

Pour the buttermilk into the dry ingredients.

Step 7

Stir in the melted butter.

Step 8

Add an egg to the bowl and mix well with the wet ingredients.

Step 9

Next, fold in the cheddar cheese until evenly distributed.

Step 10

Add chopped coriander and spring onions for extra flavor.

Step 11

Toss in the chopped jalapenos to give it a spicy kick.

Step 12

Mix everything together, pour the batter into the prepared baking dish, and bake in a preheated oven at 375 degrees Fahrenheit for approximately 25 minutes.

Step 13

In a frying pan, cook the bacon until it is crispy.

Step 14

In a separate bowl, combine the butter with the crispy bacon.

Step 15

Drizzle the maple syrup into the mixture.

Step 16

Mix well until combined and your maple bacon butter is ready.

Step 17

Serve the maple bacon butter with hot and fresh cornbread, and enjoy!

Expert Tips That I Recommend

Speaking of texture, I found that preheating the baking pan before adding the batter makes a big difference. It helps the edges crisp up beautifully, creating a lovely contrast to the soft, moist center.
For an extra flavor boost, I tried adding a touch of smoked paprika to the maple bacon butter. It adds a subtle smoky depth that perfectly complements the sweetness of the maple syrup.
I would also suggest folding some chopped chives, thyme, or parsley directly into the batter after mixing the dry and wet ingredients. You can also sprinkle chopped herbs on the batter before baking.
I’ve found that resting the batter for 10-15 minutes before popping it in the oven makes a big difference in the final texture of the cornbread. By allowing the cornmeal to soak up more liquid, you’ll end up with an incredibly moist and tender cornbread.
If you want to elevate your cornbread’s flavor, try caramelizing the jalapenos before mixing them into the batter. This process draws out the natural sugars and adds a deep, rich flavor that balances and complements their heat.
I recommend rotating the baking dish halfway through the baking process to ensure that your cornbread bakes evenly. This simple step ensures that every corner of the cornbread bakes evenly, giving you that golden crust.

FAQs About Gordon Ramsay Cornbread

Why did your cornbread come out dry?

This could happen for several reasons, like overbaking or insufficient moisture. Cornbread cooks quickly, so keep an eye on it and take it out a few minutes before you think it’s done. Double-check your measurements for wet ingredients, or add a touch more buttermilk or milk if your batter seems dry.

Why is your cornbread crumbly, and how can you fix it?

This might be due to overmixing the batter. Mix the dry and wet ingredients until combined; also, make sure you use the right amount of fat, like melted butter or oil, as it helps bind everything together.

Why didn’t your cornbread rise much?

Baking powder makes your cornbread rise, so check to make sure you used the right amount and that it’s not expired. Additionally, overmixing can hinder the rise, so remember that a few lumps are okay. A smooth batter will result in tough cornbread.

Why does your cornbread have burnt spots?

This can happen if your oven has hot spots, causing the cornbread to brown unevenly. Try rotating the pan halfway through baking. Also, double-check the temperature. If your oven runs hot, reduce the heat slightly.

Why did your maple bacon butter separate, and how do you fix it?

This can sometimes happen because you overcooked the butter. Keep an eye on it while it’s melting, and don’t let it brown. Remove it from the heat just before browning.

How can you know when the cornbread is fully baked?

You’ll know your cornbread is done when the edges pull away from the pan, and the top turns golden brown. You can also use a toothpick test. Simply insert a toothpick into the center of the cornbread, and if it comes out clean or with just a few crumbs, then your cornbread is ready.

Can you make this batter ahead of time and bake it later?

It’s best to bake cornbread batter after mixing, as letting it sit too long can make it dense and heavy. However, if you need to prep ahead, mix the wet and dry ingredients separately and store them in the fridge overnight. When you’re ready to bake, combine them, let the batter rest for 10-15 minutes, and then bake as usual.

Nutritional Information Per Serving

Even though the Gordon Ramsay cornbread recipe is sweet and savory, it’s not the healthiest option due to its higher fat and calorie content. So, I’d recommend enjoying it in moderation.

Calories	579 kcal
Carbohydrates	56 g
Protein	19 g
Fat	21 g
Saturated Fat	17 g
Polyunsaturated Fat	3 g
Monounsaturated Fat	9 g
Trans Fat	1 g
Cholesterol	153 mg
Sodium	603 mg
Potassium	333 mg
Fiber	4 g
Sugar	14 g
Vitamin A	857 IU
Calcium	385 mg
Iron	3 mg

This Gordan Ramsay Cornbread recipe is not the best choice if you’re on a low-fat, gluten-free, vegan, or low-calorie diet.

Recipe Variations For Different Diets

Gluten-Free Diet: Substitute the all-purpose flour with a gluten-free flour blend. I’ve found that it works just as well and makes the cornbread accessible to those with gluten sensitivities.
Vegan Diet: I recommend using flax eggs instead of regular eggs and plant-based milk, such as almond or soy milk, instead of buttermilk.
Dairy-Free Diet: I’ve tried it with coconut milk, which adds a slight sweetness that complements the cornmeal beautifully.

Storing And Reheating This Recipe

Storing-

In the Refrigerator: Once the cornbread has cooled completely, I recommend wrapping it tightly in plastic wrap or storing it in an airtight container. It lasts this way for up to a week.
In the Freezer: For longer storage, I prefer slicing the cornbread and wrapping each piece individually in plastic wrap, then placing them in a freezer-safe bag. This way, it can be frozen for up to three months without losing its texture.

Reheating-

In the Oven: I recommend placing the slices in the oven at 350°F (175°C) for about 10 minutes to reheat the cornbread. This method helps retain the cornbread’s moisture and gives it a freshly baked feel.
In the Microwave: For a quicker option, microwave individual slices for about 20-30 seconds. Be careful not to overdo it, as this can dry out the cornbread. I find it helpful to cover the slice with a damp paper towel to keep it moist.

What To Serve With This Recipe

Spicy Black Bean Burgers: For a lighter and healthier option, I like spicy black bean burgers. The cornbread’s sweetness and subtle heat complement the savory black bean patty.
Creamy Tomato Bisque: I suggest pairing your cornbread with a creamy tomato bisque for a comforting and classic pairing. The sweetness of the cornbread cuts through the tanginess of the tomato, creating a delicious flavor profile.
Roasted Brussels Sprouts with Balsamic Glaze: I love how the classic side dish, roasted Brussels sprouts with a balsamic glaze, creates a surprising yet delightful harmony with the cornbread.
Seared Scallops with Corn Salsa: I find myself particularly drawn to pairing seared scallops with corn salsa. The light and flavorful scallops offer an excellent contrast to the cornbread’s richness. And I love the refreshing touch the corn salsa adds.