If I’m feeding a crowd and I want some bread for the table, this is one of the options I reach for, especially when I don’t have too much time and can’t buy something at the bakery. Corny Cornbread Squares is cornbread, but with real corn kernels inside and it’s delicious! This is a savoury cornbread recipe, but it does have a tiny sugary sprinkling, so it’s kind of the best of both worlds.
I love serving this cornbread with just about anything, but it’s especially delicious with barbecued meats. I personally love to load mine up with so much butter I leave teethmarks in it and it makes the perfect side dish. Corny Cornbread is also a lovely colour, so it looks great on the table too. Let’s get started!
Serves 9
Ingredients
- 200g plain flour (all-purpose flour)
- 200g polenta (cornmeal)
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon sea salt flakes
- 400ml buttermilk
- 70g unsalted butter, melted and cooled
- 2 large eggs
- 1 small (198g) tin sweet corn, drained
- White caster sugar for sprinkling
Method
- Preheat the oven to 190°C / 170° Fan / 375°F.
- Grease a square 24cm baking tin with butter and sprinkle it with caster sugar.
- Add the flour, polenta, baking powder, bicarbonate of soda and sea salt flakes to a large mixing bowl and mix together using a wire whisk until well combined.
- In a separate bowl or jug add the buttermilk, melted butter, eggs and sweet corn and whisking constantly as you add each ingredient until well mixed.
- Add the wet ingredients mixture to the dry ingredients and stir with a whisk until just mixed.
- Pour the batter into the prepared baking tin and sprinkle the top lightly with a little white caster sugar.
- Bake in the oven for 45 minutes or until a skewer inserted in the middle comes out clean. Leave to cool for 10 minutes before removing from the tin. Cut into 9 squares and serve either warm or at room temperature.
