The funny thing about corn is as a kid I preferred it over peas, then I hit a stage when I couldn’t even eat it because I hated it so much, now I love it! Although now I prefer peas than corn, but you can’t make tasty snacks out of peas!
Cornbread originated in North American amongst the Native Americans, who used corn (maize) as a base ingredient instead of wheat like the Europeans used. Now days cornbread is a Southern United States dish and is traditionally cooked in a skillet, but there are plenty of other ways to cook it.
In this recipe I have cooked the cornbread in snack sizes so it is easy to bag up and eat on the go!
This recipe will make 12 pieces, which can be stored up to 4 days in an airtight container in the pantry. They are nice enough to eat without anything on the go or are delicious when warmed up with some butter and tomato chutney.
- 1 Cup Cornmeal/Polenta
- 1 Cup Plain Flour
- 1 Tbsp Caster Sugar
- 1 1/2 Tsp Baking Powder
- 1/2 Tsp Bi Carb Soda/Baking Soda
- 1/4 Tsp Salt
- 2 Eggs
- 1 1/2 Cup Buttermilk
- 1 Tsp Smoked Paprika
- 1 Tsp Ground Cumin
- 4 Corn Cobs
- Pre heat the oven to 180 degrees celsius fan forced (200 degrees celsius with no fan)
- Cook corn in boiling water
- Meanwhile mix together the dry ingredients
- Make a well and add wet ingredients and mix in thoroughly. Note: the mixture will seem grainy and not mixed in right, that is just the cornmeal/polenta and is completely fine
- Once corn is cooked chargrill, bbq or place on flame, to get that extra smokey flavour. Cut off kernals and mix through mix
- Oil a muffin pan and fill
- Cook for 20 minutes