Cheesy sweetcorn cornbread

 Cheesy sweetcorn cornbread

The rich, savoury aromas of cornbread are combined with the sweet, vibrant flavours of fresh sweetcorn to create the delectable and cozy dish known as cheesy sweetcorn cornbread. This dish is a traditional Southern recipe that has been adored for decades and has grown to become a mainstay at many dinner tables all over the country. This cornbread is a scrumptious side dish or snack that is ideal for any occasion thanks to the cheesy component, which provides an extra layer of taste and creaminess. Cheesy sweetcorn cornbread is a recipe you just must try if you're hosting a barbeque, going to a potluck, or just seeking for a hearty and filling lunch.

Ingredients

• 225g fine cornmeal
• 140g plain flour
• 100g can sweetcorn (drained weight), or use frozen
• 50g cheddar cheese, grated
• 1 tsp caster sugar
• 2 eggs
• 50g melted butter, plus extra for the tin
• 2 tsp baking powder
• 2 x 284ml cartons buttermilk, or use natural yogurt

You'll also require

• teaspoon
• measuring jug
• large bowl
• spatula
• oven gloves
• weighing scales
• 23cm round cake tin
• small bowl
• fork
• grater

Steps

• It is advised to consult a reference on weighing and measuring techniques before beginning the recipe to guarantee precise measurements. Next, preheat the oven to 230°C/210°F/gas 8 and butter an ovenproof frying pan or 23 cm cake pan. Combine the cornmeal, flour, sugar, baking soda, and 112 tsp. salt in a big bowl. Melted butter, eggs, and buttermilk or yogurt should be combined with a fork in a different, smaller basin. With the exception of a few handfuls for the top, combine the wet and dry ingredients in a bowl. Add the majority of the cheese and sweetcorn. The ingredients should only be mixed barely with a spatula.

• The batter should be poured into the prepared tin, followed by the cheese and sweetcorn that were set aside. When golden and a skewer is inserted into the center, it should come out clean and not have any wet batter stuck to it after baking for 30 minutes.

• After it is finished, take it out of the oven and allow it cool in the tin for 10 minutes. Cut it into wedges and serve it warm after that. If you have leftovers, you may keep them in the freezer for up to a month or up to two days in an airtight container.

These straightforward methods produce a delectable cornbread that is crispy on the exterior, fluffy on the inside, and bursting with the savoury-sweet tastes of corn and cheese. Everyone at the dinner table will like this recipe, which may be served as a side dish or the main course. The cornbread leftovers can be kept for an easy and filling snack or dinner, and the golden-brown, cheesy exterior and soft, crumbly texture make it a feast for the senses. Overall, this recipe is a must-try for anyone who like traditional Southern comfort food or simply wants to bake great and simple cornbread.

Enjoy With This Delicious Recipe !

For anyone looking for a great and healthy meal, this recipe is a must-try. It's ideal for any occasion because to its special flavour combination and wholesome components. Try it out, and then let us know what you think in the comments section.