• Bosch corporate
 

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Appliance type

MUM5 Styline Kitchen Machine
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Pumpkin & Chorizo Cornbread

Ingredients:

  • 1 large fresh sweetcorn ear
  • 115 grams fine cornmeal
  • 250 millilitres buttermilk or thin yoghurt
  • 150 grams plain flour
  • 1/2 teaspoon baking soda
  • 1 1/4 teaspoons double-acting baking powder
  • 2 tablespoons light brown sugar
  • 2/3 teaspoon fine salt
  • 150 grams peeled, deseeded pumpkin flesh
  • 75 grams chorizo or similar sausage
  • 2 eggs

Method:

With a sharp knife, slice kernels off the ear of sweetcorn. This should yield about 130 grams to 150 grams corn kernels.
Combine corn kernels, cornmeal and buttermilk in MUM 5 mixing bowl and mix on low speed for 1 minute, until ingredients are thoroughly blended. Transfer mixture to an airtight container, cover, and chill for at least 6 hours. Let mixture come to room temperature before use.
Preheat oven to 180˚C. Line base of a deep square cake tin (20cm in depth) with baking parchment. Grease and flour sides of tin.
Coarsely grate pumpkin flesh. Chop chorizo into small chunks.
Sift flour, baking soda, and baking powder together into mixing bowl. Add sugar and salt and using the MUM 5, mix on low speed for 1 minute, until dry ingredients are thoroughly blended.
Add pumpkin, cornmeal mixture, and eggs to dry ingredients in bowl. Beat on medium-low speed with the MUM 5 for 1 to 2 minutes, until everything is well mixed and batter is evenly blended.
Scrape batter into prepared tin. Bake for 30 to 40 minutes, until risen, well browned on top and a skewer inserted into the cornbread’s centre comes out damp but clean.
Transfer cornbread to a rack to cool. Serve warm or at room temperature.

Special thanks to Christopher Tan

 
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