Cornbread Recipe

Cornbread

  • serves 6-8
  • Easy

Acclaimed New York chef Marcus Samuelsson shares his easy recipe for cornbread from Shoreditch's Red Rooster. This recipe is made with whipped honey butter and sticky-sweet tomato jam, a perfect side dish to any meal

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Ingredients

  • spray oil
  • plain flour 70g
  • coarse cornmeal or polenta 90g
  • caster sugar 50g
  • baking powder 1 tsp
  • aleppo pepper or dried chilli flakes 3/4 tsp
  • sea salt 3/4 tsp
  • soured cream 210ml
  • buttermilk 180ml
  • eggs 1 whole plus 1 yolk
  • unsalted butter 1 tbsp, melted and cooled
  • corn kernels 60g, fresh or defrosted
  • butter for frying

Method

  • Step 1

    Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.

  • Step 2

    Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.

  • Step 3

    In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.

  • Step 4

    Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.

  • Step 5

    Pour the batter into the loaf tin. Bake for 90 minutes or until the bread is deeply browned and coming away from the sides of the tin, and a skewer poked into the centre comes out clean.

  • Step 6

    Cool in the tin on a wire rack for 20 minutes, then run a knife round the edge to turn it out. Allow to cool.

  • Step 7

    To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.

  • Step 8

    Fry the slices for 2-3 minutes on either side until nicely charred.

Nutritional Information

  • Kcals 226
  • Fat 32.4g
  • Saturates 17.6g
  • Carbs 37.1g
  • Sugars 9.8g
  • Fibre 2.4g
  • Protein 15.5g
  • Salt 0.9g
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