Everyone goes wild for this one. Perfect on its own with some butter, and even better served alongside a bowl of Mexican chilli con/sin carne, this delicious cornbread is slightly spiced and perfectly crumbly.
- 100 g (3½ oz) butter (or vegan margarine), melted
- 3 tbsp olive oil
- 3 eggs, or 3 tbsp non-dairy milk
- 310 ml (10½ fl oz/1¼ cups) buttermilk (or milk plus 2 tsp lemon juice); use non-dairy milk if vegan
- 3 corn cobs, kernels stripped, or 2 x 400 g (14 oz) tins corn kernels
- 300 g (10½ oz/2 cups) self-raising flour (or gluten-free flour)
- 225 g (8 oz/1½ cups) instant polenta or cornmeal
- 3 tbsp white or caster (superfine) sugar
- 2 tsp salt
- 2 tbsp chopped jalapeño chillies
- 3 tbsp chopped coriander (cilantro); optional, but delicious
- grated cheddar cheese (or nutritional yeast), for sprinkling
- sunflower seeds or pepitas (pumpkin seeds), for sprinkling (optional)
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.
Makes 2 loaves.
- Preheat the oven to 200°C (400°F). Line two loaf (bar) tins with baking paper.
- Place the butter, olive oil, eggs and buttermilk in a large bowl and whisk together. Add the corn kernels, flour, polenta, sugar, salt, chillies and coriander, if using. Stir gently until just combined.
- Pour the mixture into the lined loaf tins. Sprinkle each with cheese, and some seeds, if using. Bake for about 30 minutes, or until the loaves are golden and a knife comes out clean.
- Let the loaves cool on a rack before slicing.
Recipe and images from The Shared Table by Clare Scrine, Smith Street Books, RRP $39.99