Black Garlic Kitchen

Black Garlic Corn Bread

Corn’s natural sweetness combined with the sweet taste of Black Garlic is a great combination in this simple to make bread. 

Black Garlic Kitchen Garden showcase autumn vegetable – Sweetcorn

Black Garlic Corn Bread

Prep: 20 mins  | Cook: 25 mins | Makes: 9 squares

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion – peeled and finely chopped
  • Pinch of salt
  • 2 cloves white garlic – crushed
  • Butter for greasing
  • 175g plain flour
  • 175g fine cornmeal
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp table salt
  • 1 tsp smoked paprika
  • 2 large eggs – beaten
  • 250ml buttermilk or whole milk
  • 150g sweetcorn kernels or 2 fresh sweetcorn cobs, corn kernels removed*
  • 4 rashers streaky bacon – chopped
  • 60g Red Leicester cheese or mature Cheddar cheese – grated
  • 8 cloves Black Garlic – sliced 

Method

  • Heat the oil in a frying pan set over a medium heat. Add the onions and a pinch of salt. Fry for 5 minutes until soft and translucent, then add the crushed white garlic and fry for a further minute. Set aside to cool down slightly.
  • Preheat the oven to 200C/180Cfan/Gas6.
  • Grease an 20 cm square non-stick tin with butter.
  • In a large bowl, mix together the plain flour, cornmeal, baking powder, bicarbonate of soda, salt and smoked paprika. Stir until the dry ingredients are combined.
  • In a jug, whisk the eggs and buttermilk together.
  • Make a well in the centre of the flour mixture. Add the sweetcorn kernels and cooled onions.
  • Add the milk/egg mixture and mix to make a batter. NB It is very important not to over-mix the batter.
  • Pour the batter into the greased tin.
  • Sprinkle with chopped bacon, cheese and chopped Black Garlic.
  • Bake in the oven for 25 minutes until risen and golden brown.
  • Turn out and cut into squares.
 

To Serve: serve straight from the oven and spread generously with lashings of butter. Black Garlic Corn Bread is great served alongside BGK’s Black Garlic Scrambled Eggs & Smoked Salmon.

Top Tip:*  to remove corn kernels, hold the corn cob upright on a chopping board. Use a sharp knife to cut down the sides to release the kernels. Rotate the cob and repeat until all the kernels are removed.

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