Saturday, 19 April 2014

ELDERFLOWER CORNBREAD

It’s not often I look to the states from recipe inspiration, I’m usually pushing the finest Yorkshire has to offer, but I’ll make an exception for cornbread. Having said that, I’ve English-ified it a bit, by flavouring it with fragrant elderflower. The staple of America meets with the flavours of England and the result is delicious. A duel identity cake.

160g plain flour
175g polenta
1 tbsp baking powder
40g golden caster sugar
2 eggs, beaten
50g butter, melted
150ml milk
325g tin sweetcorn, drained (260g drained weight)
4 tbsp elderflower cordial
For the Drizzle Icing
3 heaped tbsps icing sugar
1 tbsp elderflower cordial

Grease an 8 inch round, springform cake tin well with butter. Heat the oven to fan180/200c/6.
In a large bowl mix together the flour, polenta, baking powder and sugar and stir well. Make a well in the centre then add the beaten eggs, melted butter and milk. Stir until things just about come together, you want it a bit lumpy still. Add the sweetcorn and mix in slightly again then finish with elderflower cordial and one last stir.

In the meantime make the drizzle icing for the top. Put the icing sugar into a bowl and then slowly spoon in the cordial, mixing until you get a thin, but not watery, drizzle consistency.

Pour into the tin and bake for 30 minutes at the bottom of the oven, or until golden brown and springy to touch. Leave to cool slightly in the tin before removing from the tin and drizzle all over with the icing.


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