The BBC Good Food logo
Cornbread

Cornbread

By
A star rating of 3 out of 5.2 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • cuts into 8-10 slices

You can prepare this cornbread ahead of time for a stree free brunch to have on the table in minutes. Top with devilled eggs and avocado or chilli con carne for a hearty lunch

  • Freezable
  • Vegetarian
Nutrition: per serving (10)
NutrientUnit
kcal241
fat7g
saturates3g
carbs36g
sugars6g
fibre1g
protein7g
salt0.9g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content