Over the years I’ve come to gain new found respect for certain American recipes and foods. The image one has of American food is one of greasiness and lack of flavour depth but that isn’t true at all. There are some awesome authentically American dishes that even I have to admit are pretty awesome. (I won’t mention how I dislike their obsession with corn dogs though).
This recipe is for old fashioned cornbread. I took an old recipe and twisted it a bit. The original one didn’t make use of polenta nor real corn kernels. I love biting into some corn now and then in my cornbread and I also like the look the bright yellow kernels give the final product. Unlike a cake you bake cornbread in a loaf tin but a small square cake tin will suffice. Have it whilst hot with some butter. Thank me later.
1/2 cup butter
2/3 cup white sugar
1 cup buttermilk
1/2 teaspoon bicarb of soda
1 cup polenta
1/2 cup sweetcorn kernels (roughly chopped)
1 cup all-purpose flour
1/2 teaspoon salt
1. Preheat your oven to 180°C. Spray your tin with a generous amount of non-stick cooking spray.
2. Melt the butter in large pan. Remove from heat and stir in the sugar. Stir until the sugar is melted into the butter
3. Quickly add the eggs and beat the mixture until well blended.
4. In a separate bowl combine the buttermilk with the bicarb of soda and stir into the egg mixture in the pan.
5. Now stir in the polenta, flour and salt until well blended and few lumps remain. Add the kernels and mix.
6. Pour the batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.