Corn bread
45 min
Corn bread
Ingredients
Dry Ingredients
- 2 cups plain flour
- 1 cup fine cornmeal or use instant polenta
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon caster sugar
Wet Ingredients
- 2-3 tablespoons fresh rosemary chopped
- 1½ cups raw sweetcorn kernels
- 1 cup cheese grated
- 1½ cups milk
- 2 eggs
- 130 g butter melted
Instructions
5 steps
- 1
Preheat the oven to 170°C and line the base of a 22cm-square baking tin or similar with baking paper.
- 2
Combine sifted flour, cornmeal, baking powder, salt and sugar in a large bowl then stir in rosemary, corn and cheese.
- 3
Toss together to coat the corn in the flour mixture.
- 4
Whisk milk and eggs and fold into flour mixture along with melted butter to make a soft, muffin-like mixture.
- 5
Spoon into the prepared tin and bake for 25-30 minutes until puffed and golden and a skewer can be removed cleanly from the centre.
25 min
Progress
0 / 5 steps
