Cornbread with sweetcorn

Total time: 1hr 05m
Preparation Time: 15m

For 12 piece

Nutritional Information

Contains 174 Kcal, 5g Protein, 23g Carbohydrates, 7g Fat


  • Dough
  • 100 g fine polenta
  • 200 g white flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2.25 dl buttermilk, plain
  • 80 g butter, soft
  • 1 eggs
  • 2 tbsp maple syrup
  • 2 corn cobs, corn kernels removed
  • Utensils
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

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  • Dough

    Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a risotto spoon. Transfer the dough to the prepared tin, smooth down.
  • To bake

    Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.
  • Tip:

    Instead of using corn kernels off the cob, use tinned sweetcorn (approx. 145 g).

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