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Cornbread

Cornbread

PT30M

1
Preheat the oven to 180°C/gas mark 4. Grease a large loaf tin and dust with a coating of polenta
  • butter, for greasing
  • 0g of polenta, plus extra for dusting
2
In a large bowl, sift together the polenta, flour, bicarbonate of soda and baking powder. Mix in the salt and sugar
  • 175g of polenta, plus extra for dusting
  • 150g of plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 50g of soft brown sugar
  • 1 tsp salt flakes
3
In a separate bowl, whisk together the buttermilk, eggs and melted butter before combining well with the dry ingredients
  • 300ml of buttermilk, at room temperature
  • 2 large eggs
  • 60g of unsalted butter, melted
4
Pour the batter into the loaf tin before sprinkling over a little more polenta. Bake in the oven for around 20 minutes, until a skewer inserted into the middle comes out clean
5
Once baked, remove from the oven and place on a wire rack to cool. Serve with plenty of butter

Ingredients

Metric

Imperial

  • 175g of polenta, plus extra for dusting
  • 150g of plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 50g of soft brown sugar
  • 1 tsp salt flakes
  • 300ml of buttermilk, at room temperature
  • 2 large eggs
  • 60g of unsalted butter, melted
  • butter, for greasing
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Cornbread

 

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