Corn bread is one of the simplest yet most rewarding breads you could make. It’s more cake than bread because the dough is more like a batter. And it is chemically leavened which means that the rising agents used are baking powder and baking soda. A quick and easy bread which requires no experience to make.
It is moist, bouncy, and full of flavour. Serve it with your favourite soup or stew or a spicy bowl of chili. Or bake it in muffin tins and pipe some herby cream cheese on top for a nice little savoury snack.
It can be customized to your taste. Use any cheese that you like. Swap the whole wheat flour for white flour to make a lighter version. Throw some other ingredients in there. If you can’t find buttermilk, then use a 1:1 mix of yogurt and milk.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
120g (4.25oz) coarse cornmeal
80g (2.8oz) whole wheat flour
6g (0.21oz) baking powder
6g (0.21oz) baking soda
3g (0.1oz) salt
60g (2.1oz) butter
40g (1.4oz) honey
2 eggs (100g; 3.5oz)
200g (7oz) buttermilk
120g (4.25oz) grated cheese. I used Red Leicestershire because of its strong flavour.
200g (7oz) tinned sweetcorn
40g (1.4oz) pickled jalapenos
60g (2.1oz) chopped spring onions
Method
- In a large bowl combine the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Mix well.
- In a separate bowl combine the melted butter, honey, eggs, and buttermilk. Wisk together.
- Pour the wet ingredients into the dry ingredient bowl. Mix together. Add the grated cheese, sweetcorn, jalapenos, and spring onions. Mix everything together.
- Pour the mix into deep baking tray lined with non-stick paper. Spread it out.
- Bake the bread at 160C (320F) fan on or 180C (355F) fan off for 35 – 40 minutes.
Leave to cool down, cut into portions and serve.