Cornbread

Instructions

1. Step 1

   Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.

2. Step 2

   Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.

3. Step 3

   In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.

4. Step 4

   Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.

5. Step 5

   Pour the batter into the loaf tin. Bake for 90 minutes or until the bread is deeply browned and coming away from the sides of the tin, and a skewer poked into the centre comes out clean.

6. Step 6

   Cool in the tin on a wire rack for 20 minutes, then run a knife round the edge to turn it out. Allow to cool.

7. Step 7

   To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.

8. Step 8

   Fry the slices for 2-3 minutes on either side until nicely charred.