Cheese and chilli cornbread

By Jarr315

Ingredients

• 1 1/2 cups fresh or frozen sweet corn kernels (if using frozen, allow to defrost)
• 1/2 cup buttermilk
• 1/4 cup honey
• 2 eggs, lightly beaten
• 2 x 20ml tblspns unsalted butter, melted and cooled
• 1 cup self raising flour
• 1 cup cornmeal
• 1/4 tspn bicarb of soda
• 1/2 tspn fine sea salt
• A good handful chopped continental parsley
• 1/3 tspn chilli flakes (or to taste)
• 60 g grated cheddar cheese

Details

Servings 8
Adapted from asplashofvanilla.com

Preparation

Step 1

Preheat oven to 180 degrees C (fan forced). Grease and line a 22cm loaf tin with baking paper.

Sift flour, cornmeal, bicarb of soda and salt into a large mixing bowl. Whisk in parsley and cheese and combine well with flour mixture.

Add 3/4 of the corn kernels with a splash of buttermilk to blender or food processor – process until fairly smooth. Pour mixture into bowl or jug, add the rest of the corn kernels, buttermilk, honey, eggs and butter and whisk lightly to combine well.

Add wet ingredients to dry – fold mixture with a wooden spoon until just combined (don’t over beat). Pour into prepared pan and bake for 40-45 minutes or until top is browned and skewer inserted in the middle comes out clean. Leave loaf in tin for 10 minutes then remove onto cooling rack.

Serves: 8-10

Best served warm from the oven or on the day it’s made, however this does freeze quite well. I pre-slice the rest of the loaf after cooling completely, double wrap loaf in plastic wrap and use within a month. Defrost individual slices in plastic wrap in the fridge or at room temperature.