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Recipe

Easy homemade corn bread with rosemary and cheese

Nail an American classic with this delicious homemade corn bread recipe. Spiked with rosemary and cheese, this corn bread is incredible served with soft white cheese and your favourite chutney

By Jo Wilcox
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

  • 2 cup plain flour
  • 1 cup fine cornmeal (or use instant polenta)
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon caster sugar
  • 2-3 tbsp chopped fresh rosemary
  • 1 1/2 cup raw sweetcorn kernels
  • 1 cup grated cheese
  • 1 1/2 cup milk
  • 2 eggs
  • 130 gram butter, melted

Method

  • 1
    Preheat the oven to 170°C and line the base of a 22cm-square baking tin or similar with baking paper.
  • 2
    Combine sifted flour, cornmeal, baking powder, salt and sugar in a large bowl then stir in rosemary, corn and cheese.
  • 3
    Toss together to coat the corn in the flour mixture.
  • 4
    Whisk milk and eggs and fold into flour mixture along with melted butter to make a soft, muffin-like mixture.
  • 5
    Spoon into the prepared tin and bake for 25-30 minutes until puffed and golden and a skewer can be removed cleanly from the centre.
  • 6
    Serve warm with soft white cheese and a nice chutney.

Notes

  • Serves 4-6.

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