Kelley’s Sweet Cornbread

Name: Kelley’s Sweet Cornbread
Cuisine: Irish
Ingredients: 375 g plain flour; 350 g medium cornmeal; 2 eggs, beaten; Tabasco, to taste; 110 ml milk; 110 g butter, melted; 1½ teaspoons salt; 350 ml buttermilk; 110 g caster sugar; 1½ tablespoons baking powder; 2 tablespoons chopped fresh coriander; 50 g chopped spring onions; 75 g grated Cheddar cheese; 110 g corn kernels (tinned is fine)

Preparation info

Serves
12
Approx.

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

This delicious cornbread was first baked for me by Kelley Ryan-Bourgoise, a past student from Los Angeles.

Ingredients

375 g plain flour
350 g medium cornmeal
110 g

Europe
Americas
Ireland
United States
Los Angeles
Bread
Vegetarian

Method

Preheat the oven to 220°C/430°F/gas mark 7. Line a 20.5cm × 20.5cm × 5cm square tin with parchment paper. Combine all the dry ingredients in a bowl. In a separate large bowl, whisk together the buttermilk, milk, melted butter, beaten eggs and Tabasco, then add the dry ingredients and m