Sweetcorn Bread

Add the egg mixture into the well and stir until just combined. Add the eggs to form a soft batter pour the batter into a greased and lined loaf baking tin.


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A slightly sweet American bread made with polenta or cornmeal.

Sweetcorn bread. Grease 23cm9in square baking pan with melted butter. Sift the flour baking powder and salt. You can easily jazz it up by adding freshly chopped herbs spring onions bacon or grated cheese.

STEP 2 Pour the batter into the tin scatter over the last of the sweetcorn and bake for 45-50 mins until risen and. Mix to a stiff mixture. Mix until you have.

Preheat the oven to 200C400FGas 6. This dense American-style bread makes a delicious side with soups and stews or can be used for stuffing. Step 2 Beat butter and sugar together in a bowl until creamy.

Blend sweetcorn to a chunky pulp then add the flour baking powder salt sugar pepper parsley and onion. In a large bowl combine all the ingredients together except for the sweetcorn kernels. 1 tin creamed sweetcorn Koo or other South African brand - the English version doesnt produce the same results 2 eggs 2 tablespoons flour heaped 2 tablespoons butter heaped or margarine.

Sweetcorn should be cooked in boiling water with a little sugar but not salt which can can make the kernels tough. Bake for 35 - 40 minutes until the bread is cooked and golden. Method STEP 1 Heat oven to 180C160C fangas 4 and brush a 900g loaf tin with melted butter then dust it with polenta and.

Whisk the eggs and creamed corn in a separate bowl. Grease an 8-inch square pan. Make your own spring cornbread using polenta or cornmeal.

After cooking season the cobs with salt and freshly ground black pepper pepper. Add the sugar to the flour mixture stir and form a well in the centre. STEP 3 Cool the loaf in its tin for 10 mins then.

Preheat oven to 375 degrees F 190 degrees C.


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