Corn bread
Warm from the oven, corn bread is just irresistible. This version has sweetcorn kernels added, which makes it even more delicious. It will complement any brunch meal, but especially a spicy omelette.
Ingredients
Serves: 16
- 1 fresh corn-on-the-cob, or 70g (2½oz) frozen sweetcorn kernels, thawed
- 140g (5oz) plain flour
- 100g (3½oz) cornmeal (maize meal) or polenta
- 1 tbsp baking powder
- 150ml (5fl oz) semi-skimmed milk
- 4 tbsp olive oil
- 1 egg
- 1 tbsp clear honey
Method
Prep:10min ›
Cook:20min ›
Ready in:30min
- Preheat the oven to 220°C (425°F, gas mark 7). Lightly coat an 18cm (7in) square baking tin that is 5cm (2in) deep with cooking sprayor a teaspoon of olive oil. If using fresh corn-on-the-cob, remove the kernels using a sharp knife. Set aside.
- In a medium bowl, thoroughly mix together the flour, cornmeal and baking powder. In a small bowl, combine the sweetcorn, milk, oil, egg and honey, and beat well to mix.
- Pour the egg mixture into the flour and cornmeal mixture. Quickly and thoroughly mix together. Pour into the baking tin, scraping any mixture from the sides of the bowl into the tin. Spread the mixture evenly with a spatula.
- Bake for 20–25 minutes or until lightly browned and a knife inserted in the centre comes out clean. Cut into 4.5cm (1¾in) squares and serve straightaway.
Some more ideas
To make a Tex-Mex corn bread, add some spices to add a subtle flavour. Use ½ tsp chilli powder (or more to taste) and ¼ tsp ground cumin.
Health points
Sweetcorn has a surprisingly large mixture of important nutrients. It is particularly rich in folate, which helps reduce the risk of heart disease. It also contains lutein, which is healthy for your eyes. Plus, sweetcorn offers protease inhibitors, which are chemical compounds that may help to prevent cancerous tumours from developing.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (7)
Love this. I made it with wheat free flour instead of normal and it worked fine. It was really nice with some soup. - 13 Mar 2010
Very tasty, but 16 servings? I baked this in a "log"type pan that has markings every 1/2" and this filled it nicely, so I would say 8 servings is more like it. I added more than half a can of drained canned corn, subbed light brown sugar for the honey and used yogurt instead of milk and added a shake of chipotle seasoning I had for kick. Other than those changes I followed the recipe and my three men almost finished the whole thing in one go. I really like adding sweetcorn to cornbread, especially when the recipe doesn't call for much sweetener. - 17 Nov 2012
Just made this tonight and hubby and I really enjoyed it. Tasted kind of like dumplings! A nice accompaniment instead of bread. - 20 May 2013
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