- 1 fresh corn-on-the-cob, or 70g frozen sweetcorn kernels, thawed
- 140g plain flour
- 100g cornmeal (maize meal) or polenta
- 1 tbsp baking powder
- 150ml semi-skimmed milk
- 4 tbsp olive oil
- 1 egg
- 1 tbsp clear honey
Prep:10min › Cook:20min › Ready in:30min
- Preheat the oven to 220°C. Lightly coat an 18cm (7in) square baking tin that is 5cm (2in) deep with a teaspoon of olive oil. If using fresh corn-on-the-cob, remove the kernels using a sharp knife. Set aside.
- In a medium bowl, thoroughly mix together the flour, cornmeal and baking powder. In a small bowl, combine the sweetcorn, milk, oil, egg and honey, and beat well to mix.
- Pour the egg mixture into the flour and cornmeal mixture. Quickly and thoroughly mix together. Pour into the baking tin, scraping any mixture from the sides of the bowl into the tin. Spread the mixture evenly with a spatula.
- Bake for 20–25 minutes or until lightly browned and a knife inserted in the centre comes out clean. Cut into 4.5cm (1¾in) squares and serve straightaway.
Some more ideas
To make a Tex-Mex corn bread, add some spices to add a subtle flavour. Use ½ tsp chilli powder (or more to taste) and ¼ tsp ground cumin.
Sweetcorn has a surprisingly large mixture of important nutrients. It is particularly rich in folate, which helps reduce the risk of heart disease. It also contains lutein, which is healthy for your eyes. Plus, sweetcorn offers protease inhibitors, which are chemical compounds that may help to prevent cancerous tumours from developing.