Savoury Sweetcorn Bread2014-12-19
- Servings : 9
- Prep Time : 20m
- Cook Time : 25m
- Ready In : 45m
- 100g plain flour
- 2 tsps baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 50g butter melted, plus 1 tbsp of butter for the onions
- 2 eggs 1 tbsp honey
- 175g buttermilk
- 100g sweetcorn
- 1 onion, finely chopped
- 2 fresh green or red chillies, deseeded and finely chopped
- 125g of cheddar, grated
Preheat the oven to 200°C. Line a 23cm square baking tray with baking paper.
Melt a tablespoon of the butter in a frying pan and sauté the onion for 2 minutes. Add the chili and fry for another 5 minutes until the onions start to brown. Add the chopped sweetcorn kernels and stir for another 2 - 3 minutes. Set aside to cool.
In a large bowl, mix the maize flour, plain flour, baking powder, bicarbonate of soda and salt. Stir the dry ingredients with a balloon whisk until well blended.
In a separate bowl - mix together the butter, eggs, honey and buttermilk - again a balloon whisk works best.
Add both mixtures (the dry and wet ingredients) together, mix it all up carefully until combined.
Gently fold in the onion, chilli and sweetcorn mixture and ⅔ of the grated cheddar. You should now have a creamy, thick, barely pourable batter. Pour the batter into the baking tin and bake at 200°C for about 15 minutes.
Remove from the oven to quickly sprinkle the remaining ⅓ of the grated cheese on top. Return to the oven and bake for another 15 minutes or until the cornbread turns golden brown.
Check that the bread is baked through by inserting a toothpick into the centre – it should come out completely clean. Allow the bread to cool in the baking tin for about 10 - 15 minutes before you move it onto a wire rack.