Honey and Yoghurt Cornbread
Servings 6 people
- 100 g unsalted butter cut in half
- 200 g cornmeal
- 1 tsp salt
- 0.5 tbsp baking powder
- 0.25 tsp bicarbonate of soda
- 200 g fresh corn kernels
- 2 tbsp honey
- 100 g Greek yoghurt
- 40 ml milk
- 2 eggs beaten
- 10 g chives finely chopped
- Toast the cornmeal in a dry frying pan until fragrant, then mix half with the yoghurt and milk and leave to soak for at least a couple of hours, or overnight.
- When the cornmeal has finished resting clean down the frying pan and add the butter and heat for 12-15 minutes until melted and browned. Pour all but a tablespoon of the butter into a bowl and set the pan aside.
- Meanwhile, in a large bowl, whisk together the retained roasted cornmeal, salt, baking powder and bicarb.
- Put the corn in a food processor and pulse a few times, until roughly chopped, then tip into a large bowl and add the softened cornmeal, honey, eggs, chives and a generous amount of pepper, whisking to combine.
- Tip the corn mixture and the bowl of browned butter into the dry ingredients, and stir through until just combined but not overmixed.
- Heat the oven to 220C (210C fan)/450F/gas 7. Transfer the mixture to the buttered cast-iron pan you used earlier, smoothing out the top with the back of a spoon, and bake for 25 minutes, or until the bread is golden and brown around the edges, and a skewer comes out clean from the centre. Leave to cool in the pan for at least 45 minutes before serving, with more honey drizzled on top, if you like.