Monday, September 27, 2010

Cornbread recipe

There's four days to go until payday, but I ran out of money weeks ago so I've been getting frugal with the basic ingredients in my fridge and cupboard. Here is a recipe for basic cornbread. This is a sweet / savoury / spicy bread with a crumbly, almost cakey texture. It's lovely as an accompaniment to chillies and soups but this evening I will be enjoying it sliced and toasted with baked beans.

The ingredients are measured out in cups which saves getting out the scales, I just use any old mug to measure and it usually turns out fine.


1 cup plain flour - sieved
1 cup yellow corn flour / polenta
2 heaped tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 cup whole milk
1/4 cup melted butter
1/2 cup sugar (I used golden caster sugar)


1 tin sweetcorn
1 jar jalapeno peppers
1 red pepper diced

Combine all the dry ingredients except the sugar in a large mixing bowl. Beat together wet ingredients and sugar in a smaller bowl. Tip the wet ingredients into the dry ingredients and quickly combine - don't over mix or it will be stodgy, it's fine for it to be a bit lumpy. Tip the lot into a well greased cake tin and stick in the oven for about half an hour (check after 20 mins or so).

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