Involve kids in making this cheesy sweetcorn cornbread. We’ve listed all the equipment they’ll need to make the recipe. It’s perfect served with chilli
Prep:10 mins
Serves 8
50g melted butter, plus extra for the tin225g fine cornmeal140g plain flour1 tsp caster sugar2 tsp baking powder2 x 284ml cartons buttermilk, or use natural yogurt2 eggs100g can sweetcorn (drained weight), or use frozen50g cheddar cheese, grated
STEP 1Before you get started, take a look at our weighing and measuring skills guide. Heat the oven to 230C/210C fan/gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 1½ tsp salt into a large bowl. Beat the buttermilk or yogurt, eggs and melted butter together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.STEP 2Pour the batter into the prepared tin. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.STEP 3Leave to cool in the tin for 10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.
