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Southern Cornbread


Makes: 12
timePrep time: 10 mins
timeTotal time:
Southern Cornbread
Photographed by Jonathan Gregson

Makes: 12
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
520Kcal
Fat
33gr
Saturates
20gr
Carbs
47gr
Sugars
14gr
Fibre
2gr
Protein
7gr
Salt
0.3gr

David Lesniak & David Muniz

David Lesniak & David Muniz

These New York chefs moved to London to open Outsider Tart, an all-American boutique bakery & cafe, where they produce delicious bakes and also host regular chilli nights.
See more of David Lesniak & David Muniz’s recipes
David Lesniak & David Muniz

David Lesniak & David Muniz

These New York chefs moved to London to open Outsider Tart, an all-American boutique bakery & cafe, where they produce delicious bakes and also host regular chilli nights.
See more of David Lesniak & David Muniz’s recipes

Ingredients

  • 125g unsalted butter, melted, plus extra for greasing
  • 350g plain flour
  • 175g polenta
  • 150g granulated sugar
  • 4 tsp baking powder
  • 500ml double cream
  • 2 large eggs
  • 1 x 198g tin sweetcorn, drained, or use the equivalent weight of fresh or frozen

Step by step

Get ahead
Make up to 2 days ahead. It can also be frozen
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Grease a 5cm-deep 20cm square baking tin with melted butter. In a medium-sized bowl, combine the flour, polenta, sugar, baking powder and 1 teaspoon of salt. Set aside.
  2. In the bowl of an electric food mixer or with an electric hand whisk, combine the melted butter, double cream and eggs. On a slow speed, gradually add the dry ingredients until everything is combined and no lumps remain. Stir the sweetcorn into the batter.
  3. Pour the mixture into the prepared tin and bake for 1 hour until lightly golden and springy to the touch. Cut into 12 squares and serve.

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