Cornbread
- Preparation and cooking time
- Total time
- Easy
- Serves 6-8
Ingredients
- spray oil
- 70g plain flour
- 90g coarse cornmeal or polenta
- 50g caster sugar
- 1 tsp baking powder
- 3/4 tsp aleppo pepper or dried chilli flakes
- 3/4 tsp sea salt
- 210ml soured cream
- 180ml buttermilk
- 1 whole plus 1 yolk eggs
- 1 tbsp unsalted butter, melted and cooled
- 60g corn kernels, 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.
