Cornbread
Feel free to experiment with flavours in this simple cornbread recipe: we've tried adding jalapeno peppers and cheese and both were delicious.
This recipe can either be baked in tray or a muffin tin lined with paper cases.
Ingredients
- 375g/13oz plain flour
- 225g/8oz cornmeal (also known as fine polenta)
- 1 tsp salt
- 4 tsp baking powder (use gluten-free baking powder if needed)
- 110g/4oz sugar
- 480ml/17fl oz milk (any type)
- 2 free-range eggs
- 110g/4oz butter, melted, plus extra for greasing
- small tin sweetcorn kernels, drained (or use fresh sweetcorn)
Method
Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases).
In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn.
Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven.
The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.