I love this American derived cornbread as it has a really deep rich flavour. Our family loves a good bowl of spicy chilli and rice when the colder months hit but sometimes rice gets a bit dull and this makes a really hearty change. Cornbread is a traditional Southern American staple which I love! I’ve added popular ingredients like cheese, chilli and sweetcorn but the usual cornbread is actually fairly plain, made with polenta (cornmeal) and baking powder which makes it rise.
- 140g plain flour
- 2 tsp baking powder
- 1/2tsp bicarbonate of soda
- 1 tbsp caster sugar
- 1 tsp salt
- 125g polenta/cornmeal
- 1/2tsp chilli flakes
- 75g mature cheddar, grated
- 4 spring onions, chopped including the green tops
- 25g melted butter
- 2 eggs
- 150ml whole milk
- 150ml buttermilk
- 150g sweetcorn
- Preheat the oven to 220°C.
- Traditionally made in a skillet, I made mine in a flat square brownie tin (23cm x 23cm and 4cm deep) but also feel free to use a loaf tin. Grease and line with baking parchment.
- Combine the first 9, dry, ingredients in a large bowl.
- Whisk the eggs and milk together in a jug.
- Make a well in the centre of the dry ingredients and, working quickly as the bicarbonate will begin to react with the buttermilk for the rising effect, whisk in the melted butter followed by the egg and milk. Stir in the sweetcorn, and transfer quickly to the prepared tin.
- Bake in the centre of the oven for about 20 minutes until golden and cooked.
- This is best served warm with salty butter and a bowl of steaming chilli, soured cream and guacamole smothered all over the top like there’s no tomorrow.
