To make this honey cayenne cornbread extra cheesy, add 50g grated Cheddar to the cheese and add to the batter before baking
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Serves | 4-6 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 521 |
| Fat | 28.7g |
| Saturates | 16.8g |
| Protein | 13.7g |
| Carbs | 54.5g |
| Sugars | 9.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat oven to 200°C, gas mark 6. Line a 20cm square baking tin and grease with cooking spray.
Melt the butter in the microwave and set aside to cool slightly.
In a large mixing bowl, combine the flour, cornmeal (or coarse polenta), baking powder, bicarbonate of soda, cayenne pepper and salt.
In a measuring jug or separate bowl, whisk together the buttermilk, honey and eggs. Add the liquid to the dry mixture and stir until combined.
Pour the batter into the prepared tin. Bake for approx. 15 minutes
Grate the Cheddar.
Remove the tin from the oven. Sprinkle the Cheddar over the top of the cornbread and return the tin to the oven for a further 5-10 minutes or until golden brown and cooked through.
Cool slightly before slicing and serving.
