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Cornbread recipe (with sweetcorn)
From Cookipedia
Cornbread, great with tex-mex dishes, seafood, gumbo, jambalaya, hoppin' john or just as a snack.
Ingredients
- 375 g (13 oz) plain flour, sieved
- 225 g (8 oz) yellow cornmeal, not masa harina
- 110 g (4 oz) sugar
- 4 tablespoons baking powder
- 1 tablespoon sea salt
- 480 ml (17 fl oz) cold milk
- 2 free-range eggs
- 110 g (4 oz) melted butter or ghee, plus extra for greasing
- 1 small can of sweetcorn
Mise en place
- Pre-heat the oven to 200° C (400° F - gas 6) Grease a 23 cm (9 ") baking tray with melted butter or ghee
Method
- In a large bowl, mix all the ingredients together except for the sweetcorn kernels. Continue mixing until you have a smooth, even batter
- Drain the sweetcorn, add to the mixture and mix well to combine the kernels
- Pour into the greased pan and bake for about 20 minutes at the top of the oven
- It should be golden brown and springy to the touch
- Allow to cool for 15 minutes before attempting to cut
Variations
For a hot cheesy cornbread, add 110 g (4 oz) of shredded Cheddar or montery jack cheese and a big handful of drained, pickled jalapeño chillies - yum!
See also
- Quick cornbread - 25 minutes from larder to table - from Nik and Edwina's Cookbook
- Cheese and chilli cornbread - The perfect combination
