Difference between revisions of "Cornbread recipe (with sweetcorn)"

From Cookipedia

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| 2 free-range [[Eggs|eggs]]
 
| 2 free-range [[Eggs|eggs]]
 
| 110 g (4 oz) melted [[Butter|butter]] or [[Ghee|ghee]], plus extra for greasing
 
| 110 g (4 oz) melted [[Butter|butter]] or [[Ghee|ghee]], plus extra for greasing
| 1 small can of [[Sweetcorn|sweetcorn]]
+
| 198g can of [[Sweetcorn|sweetcorn]]
  
 
}}
 
}}

Revision as of 13:15, 14 July 2016



Cornbread recipe (with sweetcorn)
Difference between revisions of
Cornbread
Servings:Makes enough for 8 people as a starter or accompaniment
Ready in:55 minutes
Prep. time:35 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th September 2012

Cornbread, great with tex-mex dishes, seafood, gumbo, jambalaya, hoppin' john or just as a snack.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Mise en place

  • Preheat the oven to 200° C (400° F - gas 6) Grease a 23 cm (9 ") baking tray with melted butter or ghee

Method

  1. In a large bowl, mix all the ingredients together except for the sweetcorn kernels. Continue mixing until you have a smooth, even batter
  2. Drain the sweetcorn, add to the mixture and mix well to combine the kernels
  3. Pour into the greased pan and bake for about 20 minutes at the top of the oven
  4. It should be golden brown and springy to the touch
  5. 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 Monterey Jack cheese and a big handful of drained, pickled jalapeño chillies - yum!

See also

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