Corn Bread
A proper corn bread with real corn, cheese, jalapeños, and spring onions — baked in a cast iron pan for a crispy, buttery base. Not the sweet cake-like kind. This one has character.
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100 g butter -
270 ml buttermilk -
2 eggs -
140 g corn flour (cornmeal) -
140 g plain flour -
25 g sugar -
2 tsp baking powder -
½ tsp baking soda -
1 tsp salt -
85 g corn kernels (about 2 ears, or from a can) -
100 g grated or crumbled mature cheddar -
2 jalapeños, finely chopped -
4 spring onions, thinly sliced
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Melt the butter in a cast iron pan, making sure it coats all around including the sides. Pour the excess melted butter into a separate bowl — you’ll use it in the batter.
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Preheat oven to 200°C (400°F) with the buttered cast iron pan inside.
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In a bowl, whisk together the buttermilk and eggs. In a large bowl, combine the corn flour, flour, sugar, baking powder, baking soda, and salt.
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Pour the buttermilk mixture into the dry ingredients, followed by the reserved melted butter. Stir until just combined — don’t overmix.
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Fold in the corn, cheese, jalapeños, and spring onions.
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Carefully pour the batter into the hot, buttered cast iron pan. Bake for 25–30 minutes until the top is golden brown. Serve warm.
