Ingredients

The following ingredients have 15 Servings
  • 200 g cornmeal (or polenta)
  • 150 g plain flour (gluten free if required)
  • 20 g sugar
  • 2 tsp baking powder (gluten free if required)
  • 1 tsp baking soda
  • 1 tsp salt
  • 100 g butter (melted)
  • 300 ml milk
  • juice of half a lemon
  • 2 eggs
  • 50 g corn (frozen)
  • 1 tbsp butter (to grease the slow cooker pot)

Instruction

  • Add the lemon juice to the milk and let stand for 10 minutes.
  • While waiting, cut out greaseproof paper in the shape of the bottom of your slow cooker pot. Butter the pot well, and place the grease proof paper at the bottom.
  • Mix the dry ingredients.
  • Defrost the frozen corn and chop or blitz in a food processor briefly.
  • Lightly beat the eggs and add to the milk. Add the corn and milk mixture to the dry ingredients and fold together.
  • Pour the batter into the slow cooker and cook on high for about an hour and a half.
  • Test like cake, with a skewer - the cornbread is done when the skewer comes out cleanly. Turn out, add lashings of butter and enjoy!