Cornbread
Cornbread is particularly popular in the US around Thanksgiving
SERVES
9
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
25
MINUTES
Ingredients
50g butter
140g plain flour
2 tsp baking powder
225g polenta
1 tbs honey
560ml butter milk
2 eggs
30g cooked sweetcorn kernels
Method
Pre heat your oven to 200ºC/gas mark 6. Line a 9-inch square cake tin with parchment.
Ask an adult to help you melt the butter in a saucepan over a low heat. Put this aside.
Sieve the flour and baking powder into a big bowl. Add the polenta and stir this in.
In a jug mix the honey, buttermilk and eggs. Pour these into the dry ingredients than add in the melted butter and the sweetcorn kernels.
Stir everything until it is combined.
Scoop the mixture into the prepared tin.
Ask an adult to place the tin into the heated oven and bake it for about 25 minutes until it golden on top. You can test that is it baked through by putting a skewer into the centre of the cornbread to see if the skewer comes out clean.
Allow the cornbread to cool down in the tin then gently remove it and cut it into nine squares.
