Ingredients:
140g yellow cornmeal
70g unbleached plain flour
2 tbsp baking powder
1/2 tsp fine sea salt
2 large eggs
240ml milk
2 tsp corn oil
75g Cheddar cheese, grated
120g corn kernels (fresh or tinned and drained)
2 tbsp calendula petals
Method:
In a large mixing bowl combine the cornmeal, flour, baking powder and salt. In another bowl beat together the milk, eggs, and oil, beating until thoroughly combined. Stir in the cheese and corn kernels, mixing thoroughly into the wet ingredients.
Pour the wet ingredients into the dry mix and blend well with a wooden spoon. Now stir in the calendula petals then turn the resultant mixture into a well-buttered pan (about 20cm square), filling the pan almost to the top. Transfer to an oven pre-heated to 180°C and bake for about 20 minutes, or until the top is nicely browned and a skewer inserted into the centre of the cornmeal emerges cleanly.
Remove from the oven and set aside to cool for 5 minutes before cutting it squares and serving. This cornbread goes very well with butter and/or honey.
Click on the image, above to submit to Pinterest.