CORNBREAD
You can prepare this cornbread ahead of time for a stree free brunch to have on the table in minutes. Top with devilled eggs and avocado or chilli con carne for a hearty lunch
Provided by Cassie Best
Categories Side dish
Time 1h10m
Yield cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
- Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre - it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
- Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.
Nutrition Facts : Calories 241 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium
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