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- Cornbread with sweetcorn
Cornbread with sweetcorn
Nutrition facts per serving:
- Energy in kcal about 174
- Fat about 7g
- Carbohydrates about 23g
- Protein about 5g
This is needed
This is needed
for 12 piece
Dough
- 200 g white flour
- 100 g fine polenta
- 2.25 dl buttermilk, plain
- 0.5 tsp salt
- 1 egg
- 2 tbsp maple syrup
- 1 tsp baking powder
- 80 g butter, soft
- 2 corn cobs, corn kernels removed
Tools
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- One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
And that's how it's done
And that's how it's done
Dough
Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a risotto spoon. Transfer the dough to the prepared tin, smooth down.
To bake
Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.
