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Cornbread

Ingredients

  1. Step 1 50g slightly salted butter , melted, plus extra for greasing
  2. Step 2 250g fine polenta or cornmeal, plus extra for dusting
  3. Step 3 325g can sweetcorn , drained
  4. Step 4 250ml buttermilk
  5. Step 5 4 large eggs
  6. Step 6 1 tbsp golden caster sugar
  7. Step 7 100g plain flour
  8. Step 8 2 tsp baking powder
  9. Step 9 1 tsp bicarbonate of soda
Cornbread
Calories: 241 Carbohydrate: 36 g Protein: 7 g Fat: 7 g
Cook time: 70 minutes Prep time: 20 minutes Total time: 90 minutes Servings: 810

TAGS

Side Dish American American American food Cassie Best cornbread cornbread Freezable Make Ahead Polentum Vegetarian Winter

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
  2. Step 2 Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
  3. Step 3 Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.