Cornbread with Spring Onions
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Cornbread with Spring Onions

This is a really simple, really yummy cornbread recipe. made in muffin tins, its quick and fuss free, AND you get neat individual servings.

Nirmala Prem

Ingredients

12-serving
  1. 1/2 Cup milk
  2. 1 1/2 Teaspoons vinegar
  3. 1 Cup cornmeal organic yellow
  4. 1 Cup all purpose flour
  5. 1/2 Teaspoon baking soda
  6. 1/2 Teaspoon salt
  7. 1/2 Teaspoon pepper
  8. 14 oz cans creamed corn of 1
  9. 1/4 Cup vegetable oil
  10. 2 eggs
  11. 1/4 Teaspoon pepper sauce hot
  12. 1 Cup cheddar cheese sharp , shredded
  13. 1/2 Cup corn frozen niblets , thawed
  14. 3 spring onions , thinly sliced
  15. 1/4 Cup parsley , finely chopped

Method

30 mins
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    In a small glass bowl, stir the milk with vinegar; let stand 5 minutes.

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    In a large bowl, whisk together the cornmeal, flour, baking soda, salt and pepper.

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    In another bowl, whisk together the creamed corn, milk, oil, eggs and hot sauce. pour mixture over the cornmeal.

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    Sprinkle with the cheese, corn, spring onions and parsley. stir just until the dry ingredients are all moistened (try not to over mix).

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    Spoon into greased muffin cups and bake in the center of a 200 degree C oven for about 20 minutes (until a skewer inserted in the center comes out clean).

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    Let cool in the tin for 10 minutes, then transfer to a wire rack to cool. serve!

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