Ch sy cornbread

SERVES 8 PREP 10 mins COOK 30 mins EASY V ❄

50g butter, plus extra for the tin 225g ine cornmeal

140g plain lour

1 tsp caster sugar

2 tsp baking powder

2 x 284ml cartons buttermilk, or

use natural yogurt

2 eggs

100g can sweetcorn (drained

weight), or use frozen

50g cheddar, grated

You’ll also need weighing scales

23cm round cake tin teaspoon measuring jug large bowl small bowl fork grater spatula oven gloves

Heat the oven to 230C/210C fan/ gas 8 and butter a 23cm cake tin or ovenproof frying pan. Tip the cornmeal, flour, sugar, baking powder and 11/2 tsp salt into a large bowl. Beat the buttermilk or yogurt and eggs together in a small bowl using a fork. Pour the wet ingredients into the dry, then add most of the sweetcorn and most of the cheese (save a handful of each for the top). Mix together with a spatula until just combined.

Pour the batter into the prepared tin or frying pan. Sprinkle over the reserved sweetcorn and cheese, then bake for 30 mins until golden and a skewer inserted into the middle comes out clean, with no wet batter clinging to it.

Leave to cool in the pan for

10 mins, then cut into wedges and serve warm. Once completely cool, will keep in an airtight container for two days, or the freezer for a month.

PER SERVING 296 kcals • fat 11g • saturates 6g • carbs 39g • sugars 5g • ibre 2g • protein 10g • salt 1.6g