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