Cornbread
This recipe brings together the comforting flavors of cornbread with a sweet twist. The combination of cornmeal, sugar, and sweetcorn creates a delightful treat that is perfect for any occasion. Easy to make and even easier to enjoy, this sweetcorn cornbread is sure to become a favorite in your baking repertoire.
— Constant Cookbook
Ingredients
- 375g/13oz plain flour
- 225g/8oz cornmeal
- 1 tsp salt
- 4 tsp baking powder
- 110g/4oz sugar
- 480ml/17fl oz milk
- 2 free-range eggs
- 110g/4oz butter
- small tin sweetcornsweetcorn
Instructions
- Preheat the oven to 200C/400F/Gas 6. Grease 23cm/9in square baking pan with melted butter.
- In a large bowl, combine all the ingredients together 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 pan. Bake for about 20 minutes in the top of the oven. (Alternatively, you can bake these in a muffin tray lined with paper cases.)
- The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 10
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