Search
Easy cornbread

Easy cornbread

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“This is a very simple and rustic corn bread. It goes well with my chili con carne, which you can also find on Kitchen Stories under "Christian's chili con carne."”

Difficulty

Easy 👌
15
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Pieces:-16+
200 g canned sweet corn
220 g whole-grain flour
150 g polenta
1 tbsp baking powder
½ tsp salt
80 g maple syrup
180 ml milk
2 eggs
110 g unsalted butter

Utensils

  • oven
  • baking pan
  • bowl
  • whisk
  • toothpick

Nutrition per serving

Cal
170
Protein
4 g
Fat
7 g
Carb
24 g

  • Step 1/3

    Preheat the oven to 200°C/490°F. Coat a baking pan with nonstick spray. Mix dry ingredients together in a bowl.
    • 200 g canned sweet corn
    • 220 g whole-grain flour
    • 150 g polenta
    • 1 tbsp baking powder
    • ½ tsp salt
    • oven
    • baking pan
    • bowl
    • whisk

    Preheat the oven to 200°C/490°F. Coat a baking pan with nonstick spray. Mix dry ingredients together in a bowl.

  • Step 2/3

    Add maple syrup, milk, eggs, and butter to the bowl, and stir until smooth.
    • 80 g maple syrup
    • 180 ml milk
    • 2 eggs
    • 110 g unsalted butter

    Add maple syrup, milk, eggs, and butter to the bowl, and stir until smooth.

  • Step 3/3

    Transfer to a baking pan and bake for approx. 20 - 30 min., or until a toothpick inserted into the center of the bread comes out clean.
    • toothpick

    Transfer to a baking pan and bake for approx. 20 - 30 min., or until a toothpick inserted into the center of the bread comes out clean.

More delicious ideas for you

Connect

Get the app!

Apple App StoreGoogle Play

Join

Find

Change language

Made with love in Berlin

AJNS New Media GmbH | Storkower Straße 115 | 10407 Berlin | Phone: +49 (0)30 695 182 91 | Email: hello@kitchenstories.de
Represented by Mengting Gao & Verena Hubertz
Kitchen Stories is supported by product placement