Corny Cornbread

    Corny Cornbread

    Recipe photo: Corny Cornbread
    1

    Corny Cornbread

    (8)
    2hr15min


    10 people made this

    About this recipe: A great cornbread with a wonderful texture. It's quick to prepare and easy to make. This version is flavoured with sweetcorn kernels and chilli. Enjoy alongside any meal.

    Ingredients
    Makes: 1 loaf

    • 300ml water
    • 1 egg
    • 4 tablespoons dried skimmed milk
    • 1 teaspoon salt
    • 2 tablespoons caster sugar
    • 30g margarine
    • 410g bread flour or all-purpose flour
    • 50g dry polenta or cornmeal
    • 110g frozen sweetcorn kernels, thawed and drained
    • 1 1/2 teaspoons crushed chillies
    • 1 teaspoon dried easy bake yeast

    Method
    Prep:1hr  ›  Cook:35min  ›  Extra time:40min proofing  ›  Ready in:2hr15min 

    1. Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Set the pan in the machine and close the lid. Select the Dough cycle and press start.
    2. When the cycle is complete, remove the dough to a lightly floured surface and press out all of the air. Roll dough up into a tight loaf and pinch the seam. Place into a 23x13cm loaf tin. Let rise for about 40 minutes or until your finger leaves an impression when you poke the bread gently.
    3. Preheat the oven to 190 C / Gas 5. Bake the loaf for 30 to 35 minutes in the preheated oven, until nicely browned. When done, the loaf should sound hollow when tapped on the bottom.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (7)

    by
    0

    Have made this without sweetcorn and chilli, replaced with 60g of sunflower seeds and end up with a lovely light textured loaf, which I usually toast. Find it really easy to digest. Great recipe.  -  02 Apr 2016

    by
    10

    Spicy and tasty twist on the traditional cornbread + turns out perfect in bread machine!!!  -  19 Jul 2007  (Review from Allrecipes US | Canada)

    by
    9

    Tasty, easy to make and the whole family loves it.  -  20 Jun 2004  (Review from Allrecipes US | Canada)

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