Easy cornbread

Based on 3 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
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
    • 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.