Cookbook

Buttermilk Cornbread
1 Prep 5 minutes / Cook 30 minutes
2 Serves 8
320g (1½ cups) popping corn kernels
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
500ml (2 cups) buttermilk
100g (⅔ cup) plain flour
1 teaspoon sea salt
2 eggs, lightly whisked
Butter, to serve
1. Preheat oven to 200°C no fan (180°C fan-forced).
Grease and line base of a 21cm × 21cm × 4cm cake pan with
non-stick baking paper.
2. Place corn into blender jug and secure lid.
4 MILL 2 minutes or until finely ground, using scraper
occasionally to circulate corn.
3. Add baking powder, bicarbonate of soda, buttermilk, flour, salt
and eggs into blender jug and secure lid.
3 PULSE 4 – 5 times or until just combined and pour into
prepared pan.
4. Bake for 25 – 30 minutes or until golden brown and when a
skewer inserted into the centre comes out clean.
Serve: warm with butter or with your favourite soups or stews.