I have to admit, I’ve never tried cornbread before.. weird.. So I don’t know if this recipe is incredibly traditional, but damn, it tasted goooooood.
We served this with a crab bisque, but it’s nice on its own, it’s quite a sweet bread too so certainly satisfies a sweet craving!
You’ll need:
375g plain flour
225g cornmeal (or polenta, if you can’t find this in your supermarket check your local Indian food stores)
1 tsp salt
4 tsp baking powder
110g sugar
480ml milk
2 medium eggs
110g melted butter
good handful of frozen/tinned sweetcorn
First things first, preheat your oven to 200ºC (180 if you’re fan assisted!) and get your favourite heavy-weight brownie tin ready. I used a 9″ square brownie tin for this, but any other square tin would work fine. This needs to be quite a shallow bread.
Combine all the ingredients except the sweetcorn in a mixing bowl, make sure all the dry ingredients are thoroughly mixed through the wet, we don’t want any lumps!
Add the sweetcorn, I used frozen (if you’re still getting tins.. why?! this stuff is SO convenient, AND has more vitamins ‘cos of that whole ‘we freeze it right away!’ thing) for this recipe and didn’t need to thaw it first.
After that is all combined, pour it into your baking tin. You might want to grease your baking tin first if you’re unsure of its non-stick qualities.
After approximately 20-30 minutes in the oven (ours was certainly NOT ready after 20 minutes, infact it was in there for more like 35 minutes) your cornbread should be golden brown on top. Test if it’s fully ready by skewering the centre, if the skewer comes out clean then your bread *should* be done.
Cut into equal square chunks and enjoy!
Based on this Neneh Cherry & Andi Oliver cornbread recipe
I'm Kim, a 27 year old English designer type who lives with two mad kitties and one astrophysicist. I own 
