Sweetcorn Polenta Cornbread Recipe
Introduction
This cornbread recipe is a delightful twist on a classic, combining the sweetness of corn with a tender, moist crumb. Perfect for pairing with soups or enjoying on its own, it’s simple to make and packed with flavor.
Ingredients
- 50g slightly salted butter, melted, plus extra for greasing
- 250g fine polenta or cornmeal, plus extra for dusting
- 325g can sweetcorn, drained
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
Instructions
- Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Brush a 900g loaf tin with melted butter, then dust it with polenta, shaking out any excess.
- Step 2: Tip 175g of the sweetcorn into a food processor along with the melted butter, polenta, buttermilk, eggs, sugar, plain flour, baking powder, bicarbonate of soda, and salt. Blend until smooth.
- Step 3: Remove the blade and stir through most of the remaining sweetcorn.
- Step 4: Pour the batter into the prepared loaf tin. Scatter the last of the sweetcorn evenly over the top.
- Step 5: Bake for 45-50 minutes until risen and golden. Test by inserting a skewer into the center; it should come out with a few moist crumbs but not wet batter.
- Step 6: If not cooked through, return to the oven for 5-10 more minutes and test again.
- Step 7: Cool the loaf in its tin for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use fresh corn kernels instead of canned for a sweeter, fresher flavor when in season.
- For a spicier version, add a pinch of cayenne pepper or some chopped jalapeños to the batter.
- Serve warm with honey butter or a drizzle of maple syrup for extra indulgence.
- For gluten-free cornbread, substitute the plain flour with a gluten-free flour blend.
Storage
Wrap the cooled cornbread tightly in cling film and store at room temperature for up to 3 days. It can also be frozen in slices for up to 2 months. To reheat, warm gently in a low oven or microwave slices until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cornmeal instead of polenta?
Yes, fine polenta and cornmeal are very similar and can be used interchangeably in this recipe.
What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 250ml of milk. Let it sit for 5 minutes before using.
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Sweetcorn Polenta Cornbread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A moist and flavorful cornbread made with sweetcorn, polenta, and buttermilk, perfect as a savory side or snack. This recipe blends fresh ingredients into a smooth batter and bakes to a golden, tender loaf with a slightly crisp crust.
Ingredients
Main Ingredients
- 50g slightly salted butter, melted, plus extra for greasing
- 250g fine polenta or cornmeal, plus extra for dusting
- 325g can sweetcorn, drained
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt
Instructions
- Prepare the oven and tin: Preheat your oven to 180°C (160°C fan) or gas mark 4. Brush a 900g loaf tin with melted butter, then dust it with polenta. Shake out any excess polenta to ensure an even coating.
- Blend the batter: Place 175g of the drained sweetcorn into a food processor along with melted butter, polenta, buttermilk, eggs, golden caster sugar, plain flour, baking powder, bicarbonate of soda, and salt. Blend until the mixture is smooth and fully combined.
- Incorporate remaining sweetcorn: Remove the blade from the food processor and gently fold most of the remaining sweetcorn into the smooth batter, reserving a small amount for topping.
- Pour and top batter: Pour the batter into the prepared loaf tin. Scatter the remaining sweetcorn evenly over the top of the batter to create a decorative finish.
- Bake the cornbread: Bake in the preheated oven for 45-50 minutes until the loaf has risen and turned golden. Insert a skewer into the center; it should come out with a few moist crumbs but no wet batter. If not fully cooked, return to the oven for an additional 5-10 minutes and test again.
- Cool the loaf: Allow the cornbread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the loaf set and makes slicing easier.
- Store properly: Wrap the cooled cornbread in cling film to keep it fresh for up to 3 days. Alternatively, slice and freeze for up to 2 months for longer storage.
Notes
- Using fine polenta results in a smoother texture; for a coarser crumb, use traditional cornmeal.
- Ensure the tin is well-greased and dusted to prevent sticking and easy removal.
- Test the cornbread with a skewer towards the end of the baking time to avoid under or over-baking.
- Buttermilk can be substituted with milk mixed with a tablespoon of lemon juice or vinegar if unavailable.
- Freezing individual slices allows convenient reheating for quick snacks or sides.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: cornbread, sweetcorn, polenta, buttermilk, baked bread, savory bread, side dish, vegetarian recipe
