Cheesy Cornbread
This cheesy cornbread is a classic! Great on its own or with a bowl of soup, baked beans, or pulled pork.
Servings 12
Calories 226kcal
Equipment
Ingredients
- 200 g/7oz cornmeal
- 115 g/4oz plain all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 35 g/1oz caster sugar
- 2 tsp salt
- 3 eggs
- 375 ml/12fl oz buttermilk
- 85 g/30z unsalted butter melted and cooled slightly
- 160 g/5½oz canned sweetcorn drained weight
- 75 g/2½oz mature Cheddar grated
Instructions
- Pre-heat oven to 190C/375F/Gas 5.
- Grease a 9" baking pan.
- In a bowl sift together the cornmeal, flour, baking soda, baking powder, sugar, and salt
- In another bowl whisk together the eggs, buttermilk and cooled, melted butter.
- Add the dry ingredients to the wet ingredients and fold to combine.
- Stir in the sweetcorn and cheddar. Do not over mix!
- Pour the batter into the prepared baking pan and cook for 20-25 until risen and golden.
- Remove from pan and cut into pieces.
- Best served warm!
Notes
Store wrapped in baking parchment paper and in an airtight container to keep fresh for 1-2 days.
Nutrition
Serving: 1 | Calories: 226kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 535mg | Fiber: 2g | Sugar: 5g