Breakfast Cornbread
This delectable cornbread is enough to fill the morning and sweet enough to set a mood for the day.
easy
SERVES 6
PREP TIME 10mins
COOK TIME 30mins
Ingredients
- 250 ml (1 Cup) frozen corn, defrosted
- 500 ml (2 Cup) cake flour
- 10 ml (2tsp) baking powder
- 5 ml (1tsp) salt
- Pinch of black pepper
- 15 ml (1 Tbsp) Huletts White Sugar
- 250 ml (1 cup) milk
Method
- Grease and line a 900 g loaf tin.
- Preheat the oven to 180°C.
- Pulse the corn in a blender.
- Sift together the dry ingredients.
- Add the corn, and stir until coated in the flour.
- Whisk in the milk until a smooth batter has formed.
- Pour the batter into the prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean.
- Serve with butter and golden syrup.
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
