Try our cornbread recipe from New York chef Marcus Samuelsson at Shoreditch's Red Rooster restaurant. This simple loaf is a perfect side dish to any meal
- Serves: 6 persons
- spray oil
- 70g plain flour
- 90g coarse cornmeal or polenta
- 50g caster sugar
- 1tsp baking powder
- ¾tsp aleppo pepper or dried chilli flakes
- ¾tsp sea salt
- 210ml soured cream
- 180ml buttermilk
- 1whole plus 1 yolk eggs
- 1tbsp unsalted butter, melted and cooled
- 60g corn kernels, fresh or defrosted
- butter, for frying
Step 1Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.
Step 2Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.
Step 3In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.
Step 4Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.
Step 5Pour 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.
Step 6Cool in the tin on a wire rack for 20 minutes, then run a knife round the edge to turn it out. Allow to cool.
Step 7To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.
Step 8Fry the slices for 2-3 minutes on either side until nicely charred.