Cornbread is not a common food here in this part of Southeast Asia, but we love a good, warm buttery slice of cornbread when it’s served as a side-dish in American-style restaurants. Today, we have a great homemade cornbread recipe that guarantees moist and buttery bites, with slightly crisp and burnt edges and tops. If we’re being honest, the edges are our favourite!
Our number one way to eat cornbread is drizzled with a little warm honey or dipped in honeyed butter. Just delicious!
Preheat oven to 180ºC.
In a mixing bowl fitted to KENWOOD Titanium, beat eggs and sugar till frothy, stir in mayonnaise, milk and mix well. Add in flour, baking powder, cornmeal, corn kernel, salt; fold gently until all ingredients are well combined.
Pour the batter into a 3” X 7” greased baking tin. Sprinkle shredded cheese on the batter.
Bake for 25 – 30 minutes or until browned. (A cake tester will come out clean after inserting into the bread).
Cut into squares and serve with warm honey or honeyed butter.
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