Sweet Cornbread

Step 1: Preheat the Oven

• Set the Temperature: Preheat your oven to 180°C (160°C fan/gas mark 4). This ensures the oven is hot enough to bake the loaf evenly.
• Prepare the Loaf Tin:
  • Greasing: Use a brush or a paper towel to apply melted butter to the inside of a 900g loaf tin, ensuring all sides are coated.
  • Dusting with Polenta:
    • Sprinkle some polenta into the tin, making sure it covers the bottom and sides.
    • Tap the tin to shake out any excess polenta. This creates a non-stick surface and adds texture to the crust.

Step 2: Blend the Batter

• Gather Ingredients: Make sure you have everything measured and ready:
  • 175g sweetcorn (drained)
  • 250ml buttermilk
  • 4 large eggs
  • 1 tablespoon golden caster sugar
  • 100g plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
• Mixing in the Food Processor:
  • Add the sweetcorn and all other ingredients into the food processor.
  • Blend: Pulse until the mixture is completely smooth, about 30 seconds to 1 minute. If it’s too thick, you can add a splash more buttermilk.

Step 3: Bake the Loaf

• Pour the Batter: Carefully pour the blended batter into the prepared loaf tin.
• Add Sweetcorn on Top: Scatter the remaining sweetcorn over the top of the batter for added flavor and visual appeal.
• Baking Time: Place the tin in the oven and bake for 45-50 minutes. The loaf should rise and become golden brown on top.

Step 4: Test for Doneness

• Check with a Skewer: At about 45 minutes, insert a skewer into the center of the loaf.
  • Ideal Result: If it comes out with a few moist crumbs, the loaf is done!
  • If Wet: If it has wet batter, return it to the oven for an additional 5-10 minutes and test again. This ensures the center is fully cooked.

Step 5: Cool the Loaf

• Initial Cooling: Leave the loaf in the tin for about 10 minutes. This allows it to set and makes it easier to remove.
• Transfer to a Wire Rack: Carefully turn the loaf out onto a wire rack to cool completely. This helps maintain a nice texture and prevents sogginess.

Step 6: Storage

• Storing Freshly Baked Loaf:
  • Wrap the cooled loaf in cling film or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
• Freezing Instructions:
  • Slice the loaf into individual pieces for easy thawing later.
  • Wrap each slice tightly in cling film, then place them in a freezer bag to prevent freezer burn.
  • Storage Time: Frozen slices can be kept for up to 2 months. To serve, thaw at room temperature or pop them in a toaster for a quick warm-up.

Additional Tips

• Serving Suggestions: Serve your cornbread warm with butter, or enjoy it alongside soups, stews, or salads for a delicious meal.
• Flavor Variations: Feel free to add extras like shredded cheese, diced jalapeños, or fresh herbs to enhance the flavor.
• Texture Check: The cornbread should have a moist, tender crumb with a slight crunch from the polenta, making it delightful to eat! Enjoy your delicious creation!