RECIPE FACTS

Yield

4 PEOPLE

cooking time

1 hour

prep Time

15 minutes

total time

1hr 15 minutes

INGREDIENTS

– 3 cups corn kernels  – 2 eggs – 2.5 oz butter – 3 tbsp cornflour – 1½ tablespoon baking powder – 2.8 oz ricotta – 0.7 oz parmesan – salt and pepper to taste

MAKING THE BASE

Combine egg yolks with corn, cornflour, baking powder, ricotta, parmesan and butter.

MAKING THE BASE

Mix well in a food processor.

MAKING THE BASE

Whip the egg whites until stiff peaks.

MAKING THE BASE

Fold the egg whites under the corn mixture.

MAKING THE BASE

Season with salt and pepper.

MAKING THE BASE

Fill inside a baking tray lined with baking paper.

Bake in the oven at 160°C (320°F) for 1 hour.

Take out the cornbread and let it slightly cool down before cutting it.

 WHAT TO SERVE IT WITH

Serve with meats, roasts, vegetables and gravy.

 Or as a vegetarian meal with chipotle aioli and coriander.