Sweet cornbread and sour cream | Pastry recipes


  1. Preheat the oven to 180 ° C (360 ° F). Grease and line a 10 × 25-cm (4 × 10-inch), 8-cm (3¼-inch) deep loaf pan, letting the foil protrude 2-3 cm (¾-1¼-inch) on the long sides.
  2. Cut the kernels off the corn on the cob. Melt the 20 g (¾ oz) of butter in a large skillet over medium heat. Fry two-thirds of the corn kernels for 5 minutes, or until softened and a little color. Add the crushed coriander seeds and fry another 1 to 2 minutes until fragrant, then let cool.
  3. Put the flour, polenta, baking powder and salt in a large bowl and whisk to combine, removing any lumps. In another bowl, whisk together melted butter, buttermilk, sour cream, honey, eggs, lime zest and juice until combined. Pour the buttermilk mixture into the dry ingredients and whisk until well combined without lumps. Add the fried corn, scallion, chopped cilantro and chili and stir until just combined.
  4. Pour the mixture into the prepared pan. Combine Parmesan and remaining corn kernels in a small bowl and distribute evenly on top of bread. Bake on the top rack of the oven for 45 minutes, then reduce the oven to 160 ° C (320 ° F) and turn the pan. Bake an additional 8 to 10 minutes until top is golden and a toothpick inserted in the center comes out clean. When you touch the bread, it should be elastic to the touch. If it’s not ready and it’s too dark on top, turn your oven down a bit earlier and cover the top of the bun with foil to protect it from burns.
  5. Leave to rest for 10 minutes in the mold, then unmold on a wire rack. Serve while still hot. Bread will keep for 3 to 4 days in an airtight container, or it can be sliced ​​and frozen, then toasted or reheated in the oven for 6 minutes at 160 ° C (320 ° F).

This is an edited excerpt from Cooking all day by Michael and Pippa James (Hardie Grant Books, $ 45, available where all good books are sold). Photograph: © Lisa Cohen


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