Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.
Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.
In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.
Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.
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.
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.
To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.
Fry the slices for 2-3 minutes on either side until nicely charred.