Corn bread
Mar 31, 2011 1:00pm- 1 hr cooking
- Serves 12
Ingredients
- 3 (750g) trimmed corn cobs
- 3/4 cup (180ml) buttermilk
- 2 eggs, beaten lightly
- 50 gram butter, melted
- 1 cup (150g) self-raising flour
- 1 cup (170g) cornmeal
- 1/2 teaspoon salt
- 1/2 cup (60g) cheddar cheese, coarsely grated
- 1/4 cup fresh flat-leaf parsley, finely chopped
Method
- 1Preheat oven to 200°C (180°C fan-forced). Grease deep 22cm-round cake pan, line base and side with baking paper.
- 2Remove kernels from corn. Process two-thirds of the kernels with 2 tablespoons of the buttermilk until smooth. Stir in remaining kernels, remaining buttermilk, eggs and butter.
- 3Sift flour into medium bowl, stir in cornmeal, salt, cheese and parsley. Add corn mixture, mix until combined. Spread mixture into pan, bake about 50 minutes. Stand 10 minutes, turn, top-side up, onto wire rack to cool.
Notes
PREPARE Remove the husk (unless you intend to cook on a barbecue or grill plate) by stripping it back from the top down, bringing as much of the silk as possible with it. Remove kernels by making a deep cut halfway down the cob with a large sharp knife, then snapping it in two to create a stable surface at one end. Stand corn on cut edge and, taking hold of the top, carefully slide the knife down the cob behind the kernels. Continue around the cob. BOIL Add sweetcorn cobs to boiling unsalted water, boil, covered, about 10 minutes. To test for tenderness, slip a sharp knife into a kernel. STEAM sweetcorn cobs for about 10 minutes. MICROWAVE Sweetcorn cobs are suitable to be cooked in a microwave oven, turn midway through cooking time. Baby corn should be steamed, boiled or microwaved briefly, it goes well with Asian food. STIR-FRY baby corn for 2 to 4 minutes. BARBECUE or GRILL sweetcorn cobs with the husk on. Peel back the husk, keeping it attached at the base of the stalk, remove the silk, then put the husk back in place. Soak the cobs in water for about 3 hours or overnight to prevent scorching, cook on a hot grill for about 15 minutes, testing for tenderness at 10 minutes. Turn midway through cooking time.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020