Cheese and Sweetcorn Cornbread

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Cheese and Sweetcorn Cornbread

25g melted butter
140g plain flour
130g polenta
1/2tsp bicarbonate of soda
2tsp baking powder
1tsp salt
1tbs sugar
large or small pinch of chilli flakes, you choose!
80g grated cheddar
2 eggs beaten
300ml milk or better still buttermilk
150g sweetcorn kernals

Melt the butter, mix the milk/buttermilk with the beaten eggs and add the melted butter. Mix all the other ingredients, except the sweetcorn kernals, together in a bowl and make a well in the centre. Slowly pour and stir in the liquid, finally mix in the sweetcorn. This quantity will nicely fit a 2lb loaf tin which should already be buttered. Bake at 200C for 30-40 minutes. The pictured cornbread was made with half quantities of everything, gathered into a ‘lump’ and baked in a smaller ceramic dish.

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