Desserts & Baking

Cornbread

8
Easy
20 minutes
45 minutes

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 2/3 cup canola oil, plus extra for greasing
  • 1 cup sour cream
  • 2 large free-range eggs, lightly beaten
  • 1 medium onion, grated
  • 1 x 420 g can creamed corn
  • 250 g yellow cornmeal or coarse polenta
  • 2 t baking powder
  • 1 t salt
  • 125 g Cheddar cheese, grated

Method

Ingredients
  1. Preheat the oven to 180°C. Grease a 22.5 cm round cast-iron pan or line a similar sized baking pan with baking paper.
  2. Beat the canola oil with the sour cream, eggs, onion and corn until evenly combined. In a separate bowl, use a whisk to mix the cornmeal or polenta with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.
  3. Scrape half the batter into the prepared pan, sprinkle with ¾ cup cheese, and spread the remaining batter on top. Sprinkle with the remaining cheese and bake for 45 minutes, or until golden brown and a skewer comes out clean.
  4. Allow to cool for 20 minutes before serving.

Cook's note: This delicious Southern-style corn bread is from the bestselling Country Weekends by Lee Bailey, the first of 18 lifestyle cookbooks that established his reputation for stylish home entertaining.

Browse more gluten-free recipes here.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

View all recipes

Comments

There are no comments yet.



Load more