Cornbread

Name: Cornbread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 10
Cuisine: American recipes
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

Easy
March 2007

Easy
March 2007

Test kitchen approved

Serves 10
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.

Vegetarian recipes

Nutrition: per serving

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

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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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

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.