IRN-BRU CORNBREAD
This cornbread’s had a Scottish makeover – we’ve ditched the buttermilk boredom and given it a splash of the nation’s other national drink, Irn-Bru. Sweet, zesty, and just a wee bit bonkers, it’s the kind of side that’ll have you shouting ‘aye!’ before you’ve even buttered the first slice.
Course:
Side Dish
Cuisine:
scottish
Keyword:
baking, banana bread, corn bread, fun, scottish
Ingredients
- 200 g fine cornmeal polenta works too
- 150 g plain flour
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 2 tbsp sugar optional, but helps balance the tang
- 2 large eggs
- 200 ml buttermilk or 200ml milk + 1 tbsp lemon juice
- 100 ml Irn-Bru full sugar version, not diet
- 75 g melted butter plus extra for greasing
Instructions
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Preheat the grill to 200°C . Grease a cast-iron skillet or baking tin with butter and pre heat.
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In a big bowl, whisk together the cornmeal, flour, baking powder, bicarb, salt, and sugar.
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In another bowl, whisk the eggs, buttermilk, melted butter, and Irn-Bru. The fizz will calm down once mixed.
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Pour the wet mix into the dry and stir until just combined. Don’t overmix.
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Carefully remove the hot skillet from the oven, pour in the batter, and smooth the top. Bake for 20–25 minutes until golden and a skewer comes out clean.
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Let it cool slightly before slicing into chunky wedges. Perfect for summer days with a Scottish twist.
