Cornbread
  • Serves icon Serves 10
  • Time icon Hands on time 20 min, baking time 50-55 min, plus cooling

Serve up this cheesy cornbread with a fiery chilli and our herbed rice for an easy way to feed a crowd at the weekend.

Nutrition: per serving

Calories
171kcals
Fat
7.7g (2.5g saturated)
Protein
8.3g
Carbohydrates
26.6g (2.2g sugars)
Salt
1.1g
Calories
171kcals
Fat
7.7g (2.5g saturated)
Protein
8.3g
Carbohydrates
26.6g (2.2g sugars)
Salt
1.1g

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

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease an 11 x 21 x 7cm deep loaf tin with oil.
  2. 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.
  3. 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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