You can’t have a bowl of soup without bread, and cornbread is something I seem to make every Halloween…this year was no exception and was the bread of choice!
I have had this recipe for cheesy cornbread for a long time. It was a pullout from a magazine and sits inside a folder of Halloween recipes that I’ve collected over the years.
By now, it was fairly late at night, light was definitely gone and I forgot to take photos of most of the steps!
Here is what you need…
- 200 g cornmeal
- 115 g plain flour, sifted
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- 2 tsp salt
- 35 g caster sugar
- 3 eggs
- 375 ml buttermilk
- 85 g unsalted butter, melted
- 185 g tinned sweetcorn, drained
- 75 g mature Cheddar, grated
You will need a lightly greased 9″ baking tin and to pre-heat the oven to 190C.
In a bowl, sift together the cornmeal, flour, bicarb, baking powder, salt and sugar.
In another bowl, whisk the eggs, buttermilk and cooled melted butter.
You then pour the dry ingredients into the wet and stir to combine them.
Stir in the drained sweetcorn and grated Cheddar before pouring into the baking tin. Pop into the oven for 20 – 25 minutes until the bread is risen and golden.
If saving for another day, cool on a wire rack and wrap up in greaseproof paper and place it in a tin to keep it fresh. Ideally it’s best served straight away whilst still warm.
This cornbread is almost like a savoury cake and not like a bread at all! It is slightly sweet and always goes down well with my crowd! It is good for a couple of days as long as you store it properly so that it doesn’t go all stale!