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Cornbread

Cornbread
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 10

Feel free to experiment with flavours in this simple cornbread recipe: we've tried adding jalapeno peppers and cheese and both were delicious.

This recipe can either be baked in tray or a muffin tin lined with paper cases.

By Neneh Cherry and Andi Oliver

From Neneh and Andi Dish It Up

Shopping list

Ingredients

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in square baking tin with melted butter (or line a muffin tin with paper cases).

  2. In a large bowl, combine all the ingredients except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn.

  3. Stir to combine thoroughly, then pour into the prepared baking tin. Bake for about 20 minutes in the top of the oven.

  4. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.