Crispy Corn Bread

Name: Crispy Corn Bread
Yield: Serves 6
Cuisine: Americas
Ingredients: 150 g (5½ oz) cornmeal or fine polenta; 125 g (4½ oz) canned sweetcorn, drained; good pinch of salt; 1 tbsp caster sugar; 15 g (½ oz) butter, melted; 170 ml (6 fl oz) buttermilk; 1 egg, beaten; ¾ tbsp baking powder; 1 tsp. baking soda; 1 tbsp groundnut oil; knob of lard, for the tin; 1 small red chilli, deseeded and finely sliced; 4 spring onions, green parts only, finely chopped; 15 g (½oz) plain flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This is a favourite in the southern states of America, but it also sits well in Caribbean meals as it uses ingredients that are loved there. If you have trouble getting buttermilk, then use soured cream mixed with milk, adding enough milk to a small tub of cream to bring it up to 170 ml (6 fl oz). This