Cheesy Sweetcorn Bread

• melted butter↗50g g

  plus extra for the pan

• cornmeal↗225g fine g
• plain flour↗140g g
• sugar↗1 tsp tsp
• baking powder↗2 tsp tsp
• buttermilk↗2 x 284ml cartons

  or use natural yogurt

• eggs↗2
• corn kernels↗100g can g

  (weighed after draining), or frozen

• cheddar↗50g g

  grated

• weights
• round baking pan 23 cm
• teaspoon
• measuring cup
• large bowl
• small bowl
• виделка
• терка
• лопатка↗
• рукавички для духовки

Step-by-step instructions

1. 1

   Before you start, review our weighing and measuring guide. Preheat the oven to 230 °C/210 °C with convection/gas 8 and grease a 23 cm pan or a heat‑proof skillet with butter. Add the cornmeal, flour, sugar, baking powder and 1½ tsp salt to a large bowl. In a small bowl whisk the buttermilk or yogurt, eggs and melted butter with a fork. Pour the wet ingredients into the dry, then add most of the corn and most of the cheese (reserve a handful of each for the top). Stir with a spatula until the ingredients just combine.

2. 2

   Pour the batter into the prepared pan. Sprinkle the reserved corn and cheese, then bake for 30 minutes until golden, until a skewer inserted in the centre comes out clean, without wet batter.

3. 3

   Let it cool in the pan for 10 minutes, then cut into portions and serve warm. After fully cooling, store in an airtight container for up to two days, or freeze for up to a month.