Ingredients
- Salted butter 120g
- SpinneysFOOD All-Purpose Flour 130g
- Cornmeal 160g
- Baking powder 1 tsp
- Bicarbonate of soda ½ tsp
- SpinneysFOOD Cayenne Pepper ½ tsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Buttermilk 250ml
- SpinneysFOOD Organic Natural Honey 40g
- Large eggs 2
- SpinneysFOOD Mature Cheddar Cheese 80g
Nutrition (Per serving)
- 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."
Cheesy honey cayenne cornbread
American 20 Mins Prep · 20 Mins Cook
- Preheat 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.