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

Author jacksmeatshack

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

Preheat the grill to 200°C . Grease a cast-iron skillet or baking tin with butter and pre heat.
In a big bowl, whisk together the cornmeal, flour, baking powder, bicarb, salt, and sugar.
In another bowl, whisk the eggs, buttermilk, melted butter, and Irn-Bru. The fizz will calm down once mixed.
Pour the wet mix into the dry and stir until just combined. Don’t overmix.
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.
Let it cool slightly before slicing into chunky wedges. Perfect for summer days with a Scottish twist.