Cornbread
450ml (¾ pint) Milk
370g (13oz) Plain Flour
225g (8oz) Cornmeal
110g (4oz) Sugar
110g (4oz) Butter
2 Eggs
1 Small Tin Sweetcorn Kernels, Drained
4 tbsp Baking Powder
1 tbsp Salt
Oil
Pre-heat the oven to 200°C: 400°F: Gas 6.
Grease a 23cm (9in) square baking tin with oil.
Place the milk, flour, cornmeal, sugar, softened butter, baking powder and salt into a large mixing bowl.
Beat the ingredients until it is the consistency of a sponge batter.
Add the drained sweetcorn, pour into the prepared baking tin.
Bake at the top of the oven for about 20 minutes, until golden colour and springy to the touch.
Allow to cool for a few minutes before cutting.
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