This bread is just perfect at any time of the day or night. I love to grill it quickly on the barbecue to add a little smokiness.
Photo by Simon Lambert.
Corn bread
Makes 1 loaf
Ingredients
1 cup fresh or frozen corn kernels
1½ cups plain flour
1½ cups fine polenta
125g tasty cheese, grated
2 tsp baking powder
½ tsp baking soda
1 lime, zest only
1 tsp salt
1¼ cups buttermilk
2 eggs
60g butter, melted
Method
Preheat the oven to 180degC
Prepare an 8 x 23cm loaf tin by lightly greasing the sides and lining it with baking paper.
Begin by cooking the kernels of corn in boiling salted water until tender (5 minutes), drain, set aside to cool.
Combine flour, polenta, cheese, baking powder, baking soda, salt and lime zest and mix to combine.
Lightly whisk together the buttermilk, eggs and butter.
Add the wet ingredients to the dry and stir to combine. Do not overmix.
Pour into the prepared loaf tin and bake until golden and firm when pressed (45-50 minutes). Cool in loaf tin for 10 minutes, then turn out and cool on wire rack.
This bread will keep for three days if wrapped in plastic wrap.
