Cornbread
Serves 6-8
Easy
Total time:
Try our cornbread recipe from New York chef Marcus Samuelsson at Shoreditch's Red Rooster restaurant. This simple loaf is a perfect side dish to any meal
Skip to 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 buttermelted and cooled
- 60g corn kernelsfresh or defrosted
- butterfor frying
Nutrition: per serving
- kcal226
- fat32.4g
- saturates17.6g
- carbs37.1g
- sugars9.8g
- fibre2.4g
- protein15.5g
- salt0.9g
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.
