Sweet Cornbread Recipe

I'm going to show you how to make this lovely cornbread recipe. Now, we're going to divide up the recipe into two parts. I've got dry ingredients which is flour, just pop that into a bowl with some corn meal, some corn flour so that goes in as well and a generous pinch of salt just to get that going.

So, those are all my raw ingredients, and I'm just going to give those a little mix to combine them together and I'm going to set those aside for the moment. Now, in here, I've got some melted butter which goes into another pan and I've also got - we're going to put four eggs in here. I've also got some sugar so that's going to go in, quite surprising how much there is.

I'm going to give that a really old mix. And not to be confused with sweet corn, you can get it, not the easiest thing to get but if you look hard enough you can get corn style cream and what I recommend is if you get to a really big supermarket, not one of the express ones but the big ones you will be able to get it but it needs to be one of the larger sort of out of town ones. That goes in, and we're going to add 2 more ingredients which are the grated cheese, so that goes in, and I've also got some green chilis which I de-seeded, sliced and then cubed so that goes in.

You don't have to put those in if you don't want, but if you're going to do the authentic Mexican cornbread, my advice is go with it. The recipe that I'm making is probably going to fit 2 of these but we're only going to bake off 1 today. I've got my raw ingredients here so what I'm going to do is I'm actually going to go the other way.

I prefer doing it this way, it's safer. I'm going start tipping in, trying to get as many of the ingredients in, and I'm going to be doing it bit by bit until I get the texture I want. It is important to get the right texture, and we'll see what that is in a second but what I always find it's much easier if you go dry to wet if you know what I mean.

I'm just going to keep mixing until I've got exactly what I want. You want quite a wet texture to this. So, just 1 last whisk, and then what we'll do is put that in the loaf tin and bake it off.

So if you just have a look, if you look at the texture it is very wet, and what I'm going to do is I've already prepared this tin. A lot of people use parchment paper. I like to just use a little bit of butter and flour, and I'm just going to pour the ingredients into this loaf tin.

In a domestic oven, I would recommend maybe 150 degrees or 300. In it goes. Leave it for about an hour, and then we'll have a lovely baked cornbread.

That should be ready now, so let's take that out of the oven. I'm very happy with that. If you come and have a look at it, it's a lovely golden corn color.

Whenever you bake, what you need to do is just let it rest in whatever it's baking in. In this case, we'll probably give it 5 or 6 minutes, and then we'll turn it out. Well, we left that to rest for 5 minutes so as you can see, it's sort of souffled down a little bit and if I just now turn that upside down, lovely, perfect recipe.

Cut little slices off of that. So as you can see, there's a lovely moist texture there which is just how I think it should be served. That for my money is how you make the perfect cornbread. .