© J Sainsbury plc 2020
Honey soaked cornbread
Traditionally a savoury side, but this honey soaked version is a truly delightful dessert for a spring meal.
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time
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Serves 6
Ingredients
For the cornbread
- 100g fine cornmeal
- 100g plain flour
- 3 tsp baking powder
- Pinch of salt
- 100 g soft brown sugar
- 100mls milk
- 100g margarine – melted
- 1 egg
- 2 tbsps runny honey
To serve
- 4 tbsp half fat crème fraiche
- Fruit of your choice - we used 2 kiwis
- & 100g blueberries
Method
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1
Mix the flour, corn meal, baking powder and salt and set aside, heat the oven to 200 degress and grease a 20cm baking tin
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2
Separately mix together the butter milk and egg, carefully mix in the liquid into the flour mix – you don’t want to over mix this
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3
Once you have combined the 2 and have a thick batter – pour innto the lined tin.
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4
Bake for 20 mins – check with a toothpick when it comes out clean its ready.
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5
Once golden on top – remove from the oven and prick all over with a toothpick, then pour over the honey and decorate with the creme fraiche and fruit. Enjoy!
