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Cornbread

Preparation time:
10 minutes
Cooking time:
20 minutes to 25 minutes
Total time:
30 minutes to 35 minutes 35 minutes
Serves:
 6 - 8

Ingredients

  • 120g plain flour
  • 120g fine cornmeal or polenta
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 medium eggs
  • 284ml carton buttermilk
  • 100ml milk
  • 50g butter, melted and cooled
  • 1 fresh red chilli, finely chopped (optional)

Method

  1. Butter a 20cm baking tin and line the base. Preheat the oven to 200°C/gas 6. Combine the flour, cornmeal or polenta, baking powder and salt in a mixing bowl. Then beat the eggs with the buttermilk, milk and melted butter in another bowl. Add the chilli, if using, and stir in. Pour the egg mixture into the dry ingredients and stir to a smooth batter.
  2. Pour into the prepared tin. Bake for 20-25 minutes until golden brown, firm and beginning to pull away from the sides of the tin. Cut into squares while still warm and serve straight away.

Comments and images

Average user rating 4 stars out of 5

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Penzance Pirate

Penzance Pirate 30 January 2009 15:38

The sad thing about this recipe is that you cannot buy cornmeal or polenta from my local (usually excellent) Waitrose. The "quick" polenta is an absolute no-no for his recipe. Cornmeal in all grinds and sizes can be bought from your local West Indian/Indian grocers.

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4 stars out of 5

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This recipe was first published on Waitrose.com in May 2001