There are many versions of cornbread but this recipe is fairly traditional. It uses fresh, sweet corn kernels for flavour. If you like a little heat, you could throw in chopped jalapeños and cheese, too.

Makes
12

Preparation

10min

Cooking

15min

Skill level

Easy
By
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Ingredients

  • 90 g corn masa flour or polenta
  • 225 g self-raising flour
  • 110 g caster sugar
  • 150 g butter, melted
  • 3 eggs
  • 1 cup corn kernels
  • 250 ml (1 cup) buttermilk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Preheat oven to 180°C. Grease a standard muffin tin.
  2. Combine corn masa flour, self-raising flour, sugar, a pinch of salt, butter and eggs in a large mixing bowl. Stir in corn kernels and buttermilk.
  3. Spoon mixture into prepared tin. Bake for 15–20 minutes, or until golden brown. Serve.

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.