Griddled cornbread with devilled eggs & avocado
Brighten up any brunch with charred cornbread, spicy fried eggs, cherry tomatoes and ripe avocado
Cornbread
cuts into 8-10 slices
Easy
Prep:
Cook:
plus cooling
You can prepare this cornbread ahead of time for a stree free brunch to have on the table in minutes. Top with devilled eggs and avocado or chilli con carne for a hearty lunch
Skip to ingredients
- 50g slightly salted buttermelted, plus extra for greasing
- 250g fine polentaor cornmeal, plus extra for dusting
- 325g can sweetcorndrained
- 250ml buttermilk
- 4 large eggs
- 1 tbsp golden caster sugar
- 100g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
Nutrition: per serving (10)
- kcal241
- fat7g
- saturates3g
- carbs36g
- sugars6g
- fibre1g
- protein7g
- salt0.9g
Method
step 1
Heat oven to 180C/160C fan/gas 4 and brush a 900g loaf tin with melted butter, then dust it with polenta and shake out the excess. Tip 175g of the sweetcorn into a food processor with the remaining ingredients and 1 tsp salt. Blend until smooth, then remove the blade and stir through most of the remaining sweetcorn.
step 2
Pour the batter into the tin, scatter over the last of the sweetcorn and bake for 45-50 mins until risen and golden. Insert a skewer into the centre – it should come out with a few moist crumbs, but the mixture should not be wet. Return to the oven for a further 5-10 mins if necessary, then test again.
step 3
Cool the loaf in its tin for 10 mins, then transfer to a wire rack to cool. Will keep, wrapped in cling film, for up to 3 days, or freeze in slices for up to 2 months.
