Corn bread

Ed says: “Beans and corn bread had a fight, cos beans and corn bread were out on a Friday night.”

Ingredients


  • 100 g butter, melted, plus 25g unmelted for greasing
  • 375 g plain flour
  • 225 g cornmeal
  • 1 tblsp salt
  • 4 tblsp baking powder
  • 400 ml milk
  • 100 g sugar
  • 200 ml buttermilk (see tip)
  • 2 eggs
  • 50 g margarine

Method

  1. Preheat the oven to 200?C/400?F/gas mark 6.
  2. Grease a 23cm square loaf tin.
  3. In a large bowl, combine all the ingredients together. Mix until you have the consistency of a sponge cake batter, then pour into the prepared loaf tin. Bake for about 20 minutes in the top of the oven.
  4. The corn bread is ready when it is golden and springy to the touch. Cover with a cloth immediately to prevent the bread from becoming hard while cooling.
  5. ED’S TIP: If you don’t have buttermilk, just increase the milk to 475ml.

Notes:

Recipe taken from The Best Of British, published by Kyle Cathie Ltd, out now.





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