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Cornbread with sweetcorn
15 m active | 1 h 5 m total
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
  • 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
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
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.