Try cornbread at your next BBQ or for a snack and why not with fried eggs at breakfast... Adding corn kernels to the cornbread give it a unique texture.
Ingredients:
- 180g cornmeal
- 120g flour
- 100g melted butter
- 180ml milk
- 120g canned corn
- 2 large eggs
- 1 1/2 T lemon juice
- 2t baking powder
- 1t baking soda
- 1t sugar
- 1/2 t salt
Method:
Preheat the oven to 230C. Add a cast iron skillet, if using.
Mix the milk and lemon juice and set aside for 5min. Mix cornmeal, flour, baking powder, baking soda, sugar and salt together. Beat the sugar and eggs until creamy. In a bowl, combine all of the ingredients and mix well.
If using the cast iron skillet, carefully remove it and drop in a blob of butter, lightly greasing the skillet, if not grease a cake mould with butter. Pour in the mixture and bake for 20min at 200C.
