Ingredients
100g/4oz plain flour
175g/6oz cornmeal or fine polenta
1 level tbsp baking powder
1 tbsp caster sugar
250g/9oz coarsely grated pumpkin flesh
4 tbsp snipped chives
½ tsp salt
200ml/7fl oz milk
2 eggs, beaten
4 tbsp olive oil or melted butter
Method
-
Heat oven to 200C/fan 180C/gas 6. generously grease a 20cm square shallow tin. Mix the flour with the cornmeal, baking powder, sugar, pumpkin, chives and salt. Make a well in the centre and pour in the milk. Add the eggs and oil or melted butter, then stir all the ingredients together until evenly mixed.
-
Pour into the tin and bake for 20-25 mins until firm to the touch. if a skewer comes out clean, the cornbread is done. let it rest in the tin for 5 mins, then turn out and eat warm or cold, cut into chunky squares.
