Cornbread
- Published: 28 Feb 07
- Updated: 6 Aug 24
Serve up this cheesy cornbread with a fiery chilli and our herbed rice for an easy way to feed a crowd at the weekend.
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Ingredients
- Vegetable oil, for greasing
- 175g strong white bread flour
- 1tsp bicarbonate of soda
- 150g coarse polenta (cornmeal)
- 1tsp caster sugar
- 4tbsp poppy seeds, plus extra to sprinkle
- 75g grated mature cheddar
- ½ tsp dried chilli flakes
- 1tsp salt
- 284ml carton buttermilk
- 1tbsp milk
- 1 egg
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Method
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease an 11 x 21 x 7cm deep loaf tin with oil.
- In a large bowl, sift together the flour and bicarbonate of soda. Stir in the polenta, sugar, poppy seeds, cheese, chilli and salt. Lightly beat the milks and egg together, then stir into the dry ingredients with a fork.
- Sprinkle with extra poppy seeds and bake for 50-55 minutes, until a skewer inserted comes out clean. Cool in the tin for 5 minutes, then turn out onto a rack to cool. Slice to serve.
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- Recipe from March 2007 Issue
Nutrition
Nutrition: per serving
- Calories
- 171kcals
- Fat
- 7.7g (2.5g saturated)
- Protein
- 8.3g
- Carbohydrates
- 26.6g (2.2g sugars)
- Salt
- 1.1g
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