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Cornbread

A classic vegetarian cornbread made with cornmeal and sweetcorn, baked until golden and springy to the touch.

BakingVegetarianSide DishCornbread

Estimated Nutrition

Per Serving Total
Calories 395.4 kcals 3954 kcals
Carbohydrates 61.2 grams 612.4 grams
Fat 13.3 grams 132.8 grams
Protein 7.9 grams 78.5 grams
Cook Time
20 mins
Produces
10 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
tsp
Baking Powder
110
g
Sugar
Dairy
480
ml
Milk
2
piece
Eggs
free-range
110
g
Butter
melted, plus extra for greasing
GrainsCereals
375
g
Plain Flour
225
g
Cornmeal
NutsSeeds
1
tsp
Salt
Vegetables
200
g
Sweetcorn Kernels
small tin, drained, or fresh

Steps

  • Preheat the oven to 200°C and grease a 23cm square baking pan with melted butter.
  • Combine all ingredients except sweetcorn in a large bowl and mix into a batter.
  • Stir in the sweetcorn kernels until thoroughly combined.
  • Pour the batter into the prepared pan and bake for 20 minutes in the top of the oven.
  • Cool the golden, springy cornbread slightly before cutting into portions.