Corn bread
By: Lesley Waters From: Good Food Live
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Corn bread
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4-6
Best served warm from the oven, Lesley Waters's recipe for a classic American corn bread makes a great side-dish
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Ingredients
- 280 g cornmeal, fine polenta or fine Semolina
- 85g plain flour
- 2 tsp Bicarbonate of soda
- black pepper
- 1 large Egg
- 150ml Milk
- 425ml buttermilk or natural Yogurt
- 115 g jarred chillies, drained and chopped
Method
1. Preheat the oven to 200°C/gas 6. Generously butter a shallow tin (around 25cm long) or a small roasting tin.2. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.
3. In a jug combine the egg, milk and yogurt and chillies .
4. Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough.
5. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares.
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yummy