Easy cornbread

Easy cornbread

Based on 6 ratings
Christian Ruß

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

Servings2
25 g
canned sweet corn
27½ g
whole-grain flour
18¾ g
polenta
tbsp
baking powder
tsp
salt
10 g
maple syrup
22½ ml
milk
¼
eggs
13¾ g
unsalted butter
MetricImperial

Utensils

oven, baking pan, bowl, whisk, toothpick

Nutrition per serving

Cal170
Protein4 g
Fat7 g
Carb24 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.
    • 25 g canned sweet corn
    • 27½ g whole-grain flour
    • 18¾ g polenta
    • tbsp baking powder
    • 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.
    • 10 g maple syrup
    • 22½ ml milk
    • ¼ eggs
    • 13¾ 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.

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