Sweet Cornbread

Name: Sweet Cornbread
Yield: Serves 8-10 servings
Cuisine: British
Ingredients: 1 1/4 cup fine yellow cornmeal; 1 cup plain flour; 1/3 cup butter (melted and if desired, browned); 1/2 cup white sugar; 1 tsp salt; 1 tablespoon baking powder; 2 small eggs; 1 cup semi-skimmed milk; 1/4-1/3 cup tinned sweetcorn (pan fried in a teaspoon of butter for extra caramelisation desired); Butter; Maple syrup/honey

Izzy@ditching_the_apron @cook_20970117

Ideal Sunday baking for this classic American treat, Sweet Cornbread, perfect warm in the afternoon with butter and maple syrup. Or an ideal accompaniment to savoury chilli. 🌽 I love mine dotted with buttery corn pieces and am freezing half (wrapped in foil) to have with my bean chilli later in the week! This comes together easily with cupboard ingredients and fridge staples so is a great #workingfromhome baking option.

#stayingathome

Izzy@ditching_the_apron @cook_20970117

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Ingredients

Serves 8-10 servings

1 1/4 cupfine yellow cornmeal
1 cupplain flour
1/3 cupbutter (melted and if desired, browned)
1/2 cupwhite sugar
1 tspsalt
1 tablespoonbaking powder
2small eggs
1 cupsemi-skimmed milk
1/4-1/3 cuptinned sweetcorn (pan fried in a teaspoon of butter for extra caramelisation desired)
Butter
Maple syrup/honey

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Steps

1

Preheat the oven to 200 degrees C.
2

Grease or line a 9-inch cake pan.
3

In a bowl, whisk together the flour, cornmeal, salt, baking powder and sugar.
4

Add the melted butter, milk and the eggs.
5

Stir until almost combined then add the sweetcorn and mix until combined. Do not mix – there may be a couple of lumps!
6

Pour into the greased cake pan and bake for 20-25 minutes or until a knife inserted comes out clean. The cornbread should have a lovely golden crust.
7

Serve warm with salted butter and maple syrup.