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Leek Cornbread

Take the classic cornbread recipe to the next level with this easy and delicious Leek Cornbread recipe.

March 30, 2023
Leek Corn BreadPhoto By Canva
Difficulty Medium
Servings 6 people
Preparation 30 mins
Cooking 30 mins
Total 60 mins



  1. Preheat the oven to 375 °F (190 °C).
  2. Trim the roots of the leeks and remove the tough outer layers. Cut the leek in half lengthwise and rinse thoroughly under cold water to remove any dirt or sand. Finely chop the leeks.
  3. Grate the carrots.
  4. Fry the carrots and leeks in oil until soft. Add salt and sugar. Leave it to cool.
  5. Beat the eggs in a large bowl. Then add the oil and whisk again.
  6. Mix the feta cheese, curd cheese, dill, yogurt, and milk.
  7. Add the wet ingredients to the dry ingredients and mix just until combined. Be careful not to overmix the dough.
  8. Add the pan fried carrots and leeks, baking powder and cornmeal to the cheese mixture you have prepared and pour into the greased baking tray or cast iron skillet.
  9. Flatten the dough with a spatula.
  10. Bake in the preheated oven for 30-40 minutes.
  11. Remove the skillet from the oven and allow it to cool for a few minutes before slicing and serving.
  12. Serve warm.
Nutrition Facts
Serving Size 1 Leek Corn Bread
Serves 6
Amount Per Serving
% Daily Value*
Cholesterol 81 mg27%
Sodium 507 mg22%
Potassium 292 mg6.2%
Protein 11 g22%
Total Fat 46.2 g59.2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Use quality ingredients.
  • Use fresh leeks. Choose leeks that are firm and bright green with white stems. Avoid leeks with wilted or yellowed leaves.
  • If you are using frozen leeks, be sure to thaw them completely and drain well before adding them to the dough.
  • Clean and slice the leek. To clean the leek, cut the roots and remove the tough outer layers. Cut the leek in half lengthwise and rinse thoroughly under cold water to remove any dirt or sand. Then cut the leeks into thin rings.
  • Saute the leek before adding it to the dough. This will enhance the flavor of the leeks and soften them.
  • Do not overmix the dough. Overmixing the dough can cause cornbread to be tough and dry. Stir the ingredients until combined.
  • Preheat the oven. Make sure the oven is fully preheated before baking the cornbread to ensure even cooking.
  • Cook the cornbread in a cast-iron skillet. For best results, bake the cornbread in a preheated cast-iron skillet. This gives the cornbread a crunchy crust.
  • Do not overcook cornbread. Overcooking cornbread can cause it to dry out. When the cornbread turns golden brown and the toothpick inserted in the center comes out clean, take it out of the oven.
  • Let the cornbread cool before slicing. This helps the bread retain its shape and prevents it from falling apart.
Rate This Recipe

Leek cornbread is a delicious version of the classic Southern cornbread recipe. Thinly chopped fresh leeks give this bread a slightly sweet, onion-like flavor that perfectly complements the sweet and slightly nutty flavor of the cornmeal. This homemade leek cornbread is easy to make.

Serve hot, fresh-from-the-oven leek cornbread with a dollop of butter, with your favorite appetizers, or as a hearty snack on its own.

What Is Leek Cornbread?

Leek cornbread is a delicious variation of traditional cornbread that combines the sweet flavor of corn with the savory taste of leeks. It is a popular bread in Southern cuisine.

Leek cornbread is a bread made with cornmeal, all-purpose flour, eggs, buttermilk, and fresh leeks. It has a delicate onion-like flavor derived from leeks and a moist, soft texture.

It is usually served alongside soups, stews, or grilled meats.

Is Leek Cornbread Vegan?

Leek cornbread is not vegan because it contains eggs, butter, and buttermilk. However, you can make this cornbread vegan by using plant-based substitutes for these ingredients, such as vegan butter and flax eggs.

Instead of eggs, you can use a vegan egg substitute such as flax eggs or chia eggs. To make flax eggs, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes until it thickens. For chia eggs, mix 1 tablespoon of chia seeds with 3 tablespoons of water and leave for 5-10 minutes until it reaches a gel-like consistency.

You can use vegan butter or coconut oil instead of butter. Instead of buttermilk, you can use a non-dairy milk such as almond or soy milk mixed with a tablespoon of vinegar or lemon juice to create a similar acidic flavor.

You can make a vegan version of leek cornbread by making these substitutions.

How To Make Gluten-Free Leek Cornbread?

You can make this leek cornbread gluten-free by using a gluten-free all-purpose flour blend instead of all-purpose flour.

Cornbread made with gluten-free flour may have a slightly different texture and flavor than regular flour. You may need to adjust the amount of flour and liquid used in the recipe, as gluten-free flour mixes can be more absorbent than regular flour. Additionally, make sure all other ingredients, such as cornmeal, baking powder, and baking soda, are gluten-free.

What To Serve with Leek Cornbread?

Leek cornbread can be served in a variety of ways. It can be served as a side dish with soups, stews, or grilled meats. Serve leek cornbread with eggs or fresh fruit for a hearty breakfast or brunch.

Here are our delicious recipes that you can serve with Leek Cornbread:

How To Store Leek Cornbread?

You can store leek cornbread in the refrigerator or freezer to keep it fresh and delicious.

  • Allow the cornbread to cool completely before storing. This will help prevent moisture from accumulating in the container.
  • Wrap the cornbread tightly in cling film or aluminum foil to prevent it from drying out.
  • Store the bread in an airtight container or resealable plastic bag.

You can freeze cornbread for longer storage. Wrap the bread tightly in cling film or aluminum foil. Place in a freezer-proof container or resealable plastic bag. You can freeze cornbread for up to three months. To thaw frozen cornbread, remove it from the freezer and let it sit at room temperature for several hours or until completely thawed. You can warm it up in the oven or microwave before serving.

How To Reheat Leek Cornbread?

There are a few different methods you can use to reheat leek cornbread:

Oven: Preheat the oven to 350 °F (175 °C). Wrap the cornbread in aluminum foil and place it on the baking dish. Bake for 10-15 minutes or until well warmed up.

Microwave Oven: Wrap the cornbread in a damp kitchen cloth and place on a microwave-safe plate. Microwave the slices of bread on high for 10-15 seconds or until well warmed up.

Pan: Heat a small amount of butter or oil in a skillet over medium high heat. Slice the cornbread and put it in the pan. Cook for 1-2 minutes on each side or until well-heated.

Be careful not to overheat the cornbread. Otherwise, it may cause the bread to dry out or become tough.

Can Leek Cornbread Be Made Ahead?

Yes, you can pre-make leek cornbread. Let the cornbread cool to room temperature. Store in an airtight container or resealable plastic bag at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze cornbread for up to 3 months.

To reheat cornbread, you can use the oven, microwave, or pan method. Note that reheating the cornbread can cause it to dry out a bit. Therefore, you can add a small amount of butter or oil to the bread before reheating it to help keep it moist.

Recipe byPetite Gourmets

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