Cornbread
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- cuts into 8-10 slices
Ingredients
- 50g slightly salted butter , melted, plus extra for greasing
- 250g fine polenta or cornmeal, plus extra for dusting
- 325g can sweetcorn , drained
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
- STEP 2
Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre – it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
- STEP 3
Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.