“Let there be work, bread, water and salt for all.” - Nelson Mandela
We are experiencing highly variable Spring weather at the moment: Warm to hot one day, gray, cool and wet the next. Windy and rainy, then dry and balmy the next. This cornbread recipe is perfect for those still cool nights when a stew begs for a bread with a crunchy crust and soft centre, perfect for mopping up rich sauces!
Melted butter, to grease
420g can corn kernels, drained
160g coarsely grated cheddar cheese
115g self-raising flour
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
2 tablespoons finely chopped fresh chives
180g butter, melted
3 eggs, lightly whisked
Butter, to serve
Preheat oven to 180°C. Brush a 6cm-deep, 12.5 x 24.5cm loaf pan with melted butter.
Place corn on a plate lined with paper towel to drain excess moisture. Combine the polenta, cheddar, flour, sugar and salt in a large bowl. Stir in corn and chives until well combined.
Stir in the buttermilk, butter and egg. Pour into the prepared pan and smooth the surface. Sprinkle some chopped chives on top. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with butter.
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