Cornbread with sweetcorn

Cornbread with sweetcorn

Total: 1 hr 5 Min. | Active: 15 Min.
Nutritional value / piece: 174 kcal
, Fat: 7 g
, Carbohydrate: 23 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g white flour
100 g fine polenta
1 tsp baking powder
½ tsp salt
2 ¼ dl buttermilk, plain
80 g butter, soft
1 egg
2 tbsp maple syrup
2 corn cobs, corn kernels removed
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One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

How it's done

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Mix the flour, semolina, baking powder and salt in a bowl. Add the buttermilk and all the other ingredients up to and including the sweetcorn, mix with a risotto spoon. Transfer the dough to the prepared tin, smooth down.

To bake

Approx. 50 mins. in the centre of an oven preheated to 180°C. Remove from the oven, remove the bread from the tin and place on a rack to cool.

Good to know
Tip: Instead of using corn kernels off the cob, use tinned sweetcorn (approx. 145 g).

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