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
Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving (10)
- kcal241
- fat7g
- saturates3g
- carbs36g
- sugars6g
- fibre1g
- protein7g
- salt0.9g
Ingredients
- 50g slightly salted butter, melted, plus extra for greasing
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g fine polenta or cornmeal, plus extra for dusting
Polenta
poh-len-tahAn Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 325g can sweetcorn, drained
Sweetcorn
sw-eet cornAlso known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 1 tsp bicarbonate of soda
Bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
Method
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.
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.
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.
Comments, questions and tips