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Export 10 ingredients for grocery delivery
Step 1
Heat the oven to 160C/fan 140C/gas 3 and spray a 23cm x 12cm loaf tin with oil.
Step 2
Whisk the flour, cornmeal, sugar, baking powder, aleppo pepper (or chilli flakes) and salt in a bowl.
Step 3
In another bowl, whisk the soured cream, buttermilk, egg, egg yolk and melted butter until smooth.
Step 4
Pour the wet ingredients into the dry and stir until combined. Fold in the corn kernels.
Step 5
Pour the batter into the loaf tin. Bake for 90 minutes or until the bread is deeply browned and coming away from the sides of the tin, and a skewer poked into the centre comes out clean.
Step 6
Cool in the tin on a wire rack for 20 minutes, then run a knife round the edge to turn it out. Allow to cool.
Step 7
To serve, cut the cornbread into 3cm slices and heat 1 tbsp of butter in a frying pan.
Step 8
Fry the slices for 2-3 minutes on either side until nicely charred.
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