Buttery Cornbread

I’ve wanted to share this recipe for cornbread since August. I’ve already been in talks with my sister about making it as a side for this year’s American inspired Christmas dinner (this cornbread is the sole reason why Christmas will be American this year).  Also, sorry for mentioning Christmas. 

Buuutttt, I am glad we’re finally in the season of comfort food. This thick and buttery cornbread can be served savoury or sweet. My first batch was served with spicy jerk chicken and citrusy avocado salsa. My second batch had less sugar, so I chose to drizzle the bread with acacia honey and dried corn flowers from this little spice shop in London’s Borough Market. Adding corn flowers to a cornbread is possibly the corniest thing I’ve ever done. 

The sweetcorn season may have just ended, but as the kernels are fried in a pool of butter, using the frozen variety is just as good. To be fair, I only used fresh because they were on offer in the supermarket – who would pass up 4 husks for a pound?! 

Buttery Cornbread

Ingredients 

• 200g unsalted butter
• 450g fresh or frozen sweetcorn 
• 80g double cream 
• 100g milk
• 2 eggs 
• 45g brown sugar 
• 200g plain flour 
• 130g fine cornmeal/polenta
• 1 tsp sea salt 
• 1 tsp baking powder
• ¼ tsp baking soda 

Recipe

1. Preheat oven to 190°C/ fan 170°/gas 5 and butter and flour a 23cm round cake tin or 1lb loaf tin. Melt the butter in a large shallow saucepan on medium heat, once melted add half the corn. Leave to sizzle in the butter until the corn has browned slightly and the butter has only just scorched the bottom of the pan. Spoon the corn into a food processor, then add the rest of the corn into the saucepan until scorched and slightly browned. Scrape the entire pan into a food processor and blitz until it looks grainy but has a creamy texture. Add the milk and cream and blitz until the batter is loose and the food processor feels cooler. Add the eggs and blitz, then the sugar. Transfer the corn batter to a large bowl, add the flour, cornmeal, salt, baking powder and soda and fold through using a wooden spoon. The batter will be thick, give it a good beating just until there are no white streaks of flour left. Plop the batter into the tin and smooth the top with the back of a metal spoon. Bake for 35/40 minutes, the cornbread is cooked when the surface has a slight sheen and is smooth to the touch and a skewer inserted shows a moist (but not wet) crumb. 

Love Em xx