Cornbread recipe (with sweetcorn)

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

Cornbread recipe (with sweetcorn)

Cornbread
Servings:	Serves 8
Calories per serving:	479
Ready in:	55 minutes
Prep. time:	35 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	20th September 2012

Best recipe review Neat 5/5 Lovely with all the bits of sweetcorn (my favourite vegetable) The Judge

Ingredients

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

• 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
• 198g can of sweetcorn

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

• Quick cornbread - 25 minutes from larder to table - from Nik and Edwina's Cookbook
• Cheese and chilli cornbread - The perfect combination

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