| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 60 minutes |
| Serves | 6 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 411 |
| Fat | 22g |
| Saturates | 1g |
| Protein | 6g |
| Carbs | 50g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the paprika butter, combine 100g of softened butter, smoked paprika and lemon juice in a small bowl and season with ½ tsp of salt. Set aside.
Prepare a BBQ to a medium heat or preheat an oven to 180°C, gas mark 4.
Lightly oil a 22cm cast-iron pan and place on the grill or in the oven to heat.
To make the cornbread, combine the flour, polenta, sugar, ½ tsp of salt, baking powder and bicarbonate of soda in a large bowl and whisk together. In a separate bowl or jug, combine the egg, milk and olive oil, and add to the dry ingredients. Stir until just mixed before adding 2 tbsp of melted butter and corn kernels (either fresh or frozen), and fold through.
Remove the pan from the grill or oven and pour in the mixture. If grilling, cover with a lid or foil then place the pan back on to the grill or in the oven. Bake for approx. 1 hour or until browned and cooked through.
Serve sliced with the paprika butter.
