I love cornbread, corn chips, corn crackers, corn fed chicken and sweetcorn.  Big bowls of polenta (grits) all rich with corn, butter and cheese, topped with heaps of veg or ragu/bolognese.  It’s the warm flavour of corn that does it for me.  So I offer you: herby cornbread.
Cornbread pairs really well with chilli, ribs and barbecue.  It’s also amazing toasted, buttered, and topped with a fried egg. If you’re making lunchbox food, make 12 muffins that you can freeze, and pop out of the freezer straight into a lunchbox as needed.  If you won’t eat the whole loaf in a day or so, get it frozen!  Slice it, freeze it, label it – and, hey!  Maybe breakfast could be cornbread and eggs rather than toast and marmite?  (Though I love toast and marmite tbf).
NOTE: do not use quick cook polenta; it’s milled the wrong way for this.  A bag of cornmeal/polenta will set you back 80p, and it’s amazing in cakes and bread.  If you bake homemade pizza, you can use it to dust the bottom of the tin, so it won’t go to waste.

Herby Cornbread

Adapted from Smitten Kitchen
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine American

Equipment

  • Scales
  • 2 mixing bowls
  • Teaspoons
  • Balloon whisk
  • Measuring jug
  • Chopping board
  • Sharp knife
  • Greaseproof paper
  • Scissors
  • Large loaf tin/7 inch round tin OR 12 pan muffin tin & liners
  • Skewer

Ingredients
  

  • 125 grams plain flour
  • 145 grams course cornmeal/polenta NOT QUICK COOK!
  • 10 grams granulated sugar
  • 2 teaspoons baking powder
  • up to 50 grams mixed fresh herbs
  • 1/2 teaspoon table salt
  • 1 large egg lightly beaten
  • 225 ml sour cream *
  • 150 ml whole milk *
  • 2 tablespoons neutral oil ground nut, sunflower, light olive oil
  • * If you buy a 300ml tub of sour cream and you might not use it all just shove it in and use less milk; if you can only afford/want to get a 150ml tub, then add more. Sure, the consistency will be a little different, but variety is the spice of life, no?

Instructions
 

Prep

  • Preheat the oven to 180C
  • Line your loaf or cake tin with greaseproof paper
  • Finely chop/process your herbs

Method

  • Whisk flour, cornmeal, sugar, baking powder and salt together in a large bowl
  • In a smaller bowl, whisk together the egg, sour cream, milk and oil
  • Stir the wet ingredients into the dry ones using your balloon whisk, mixing until just barely combined
  • Spread the batter in your prepared tin or into the muffin tin and bake for 22 to 25 minutes for bread, around 15 for the muffing
  • A skewer pushed into the middle of the cake should come out clean

Storage

  • Cornbread doesn't keep well so freeze when cool.
Keyword corn bread, lunchboxes, muffins

(Bought too many herbs) cornbread

Based on Smitten Kitchen’s Sourcream cornbread with Aleppo

Makes 1

Ingredients

125 grams plain flour
145 grams course cornmeal/polenta (NOT QUICK COOK!)
10 grams granulated sugar
2 teaspoons baking powder
up to 50 grams mixed, fresh herbs
1/2 teaspoon table salt
1 large egg, lightly beaten
225 ml sour cream *
150ml whole milk *
2 tablespoons neutral oil (ground nut, sunflower, light olive oil)

* If you buy a 300ml tub of sour cream and you might not use it all, just shove it in and use less milk; if you can only afford/want to get a 150ml tub, then add more. Sure, the consistency will be a little different, but variety is the spice of life, no?

Tools

Scales
2 mixing bowls
Teaspoons
Balloon whisk
Measuring jug
Chopping board
Sharp knife
Greaseproof paper
Scissors
Large loaf tin/7 inch round tin
Skewer

Time

15-20 minutes to weigh and mix
22-25 minutes to bake
Around 10 minutes to cool before slicing

Prep

Preheat the oven to 180C
Line your loaf or cake tin with greaseproof paper
Finely chop/process your herbs

Method

Whisk flour, cornmeal, sugar, baking powder and salt together in a large bowl
In a smaller bowl, whisk together the egg, sour cream, milk and oil
Stir the wet ingredients into the dry ones using your balloon whisk, mixing until just barely combined
Spread the batter in your prepared and bake for 22 to 25 minutes
A skewer pushed into the middle of the cake should come out clean

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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