It may just be us, but have you ever found yourself in the position of having some nice yummy soup to eat but not a scrap of bread in the house, no crusty buttered roll on the side for us. Well I think we may have found the solution…

The next time you find yourself in the above situation or something similar you need just under an hour to resolve the predicament. Here is the recipe for Double Corn Bread, quick to bake, easy to make and delicious! It has started to prove an indispensible addition to our plate on a common basis.

Ingredients:

• 80g plain white flour
• 150g yellow cornmeal
• 1tsp salt
• 2tsp baking powder
• 1tbsp sugar
• 50g melted butter
• 250ml milk warmed
• 3 large eggs
• Small tin of sweetcorn

Method:

Turn your oven on to a temperature of 200C

Grease and line a deep 20cm springform cake tin

In a large bowl sift your flour, cornmeal, salt and baking powder; sprinkle the sugar over the top. In a jug whisk the three eggs and slowly add the melted butter and warm milk, whisking constantly.

Now simply add the wet ingredients to your dry ingredients and stir till just combined. Sprinkle your sweetcorn over the top and stir a couple more times. Pour the mixture into the cake tin and straight into the middle of the oven for 25 minutes or until you can stick a wooden toothpick or chopstick into the middle of the cake and pull it out clean. It should have risen and be a nice golden colour on top.

Remove the cornbread from the cake tin and place on a wire rack to cool slightly. I say slightly because this is something best eaten whilst still warm.

Variations:

Try putting some butter on your wedge so it is all melted and dripping, it is wonderful.

If you are a big fan of corn, especially this time of year as you can currently get your hands on some fresh corn on the cobs, you can try this truly scrumptious alternative. Instead of using tinned corn, use a fresh corn on the cob, lightly oiled and put on a griddle until toasted, alternatively pop it into the preheated oven for 20 minutes. Once cooked and cooled enough to hold, with a large knife cut the corn off the cob into a bowl and add that them to the recipe above.

Mark says the supreme version involves the BBQ and wood chips, but I think I will write about that another day…..

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