Slightly Sweet Cornbread with Corn and Onion
Ingredients
- 1 cup regular polenta (cornmeal) I use @bionaorganic
- 1/2 cup plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1/2 cup buttermilk (1/2 cup semi skimmed milk, 1/2 tbsp lemon juice, mixed and left for five minutes)
- 1/4 cup honey
- 1 large egg
- 1/3 cup olive oil
- 1 cup drained corn
- 1/2 cup spring onion, finely chopped
Preparation
Pre-heat oven to 175C degrees.
In a large bowl combine the polenta, flour, bicarbonate of soda and salt and mix together.
In a smaller bowl whisk together the buttermilk, honey, egg, and olive oil. Whisk till well combined.
Add the wet ingredients into the dry ingredients & whisk till just combined.
Gently fold in the sweetcorn and spring onion. Keep about a teaspoon of each aside to sprinkle on top.
Pour the mix into a greased dish. I used a 10-inch cast iron skillet or you can use a 9x9 baking dish
Sprinkle with the sweetcorn & spring onion you set aside
Bake for around 25 - 28 minutes, until golden brown and cooked through.
Let it cool, cut into wedges and enjoy!
Tips
You can add a little spice to the cornbread itself by including chopped fresh chilli when folding in the vegetables.
