Tom Cenci's Pumkin Cornbread

Driven by his pure love of food and his affection for the collaborative nature of the kitchen, Tom Cenci has earned a place as one of London’s most prominent chefs. Having worked alongside some of the most celebrated and most respected chefs in the industry, Tom pushes culinary boundaries with his eclectic and exciting menus, a reflection of his passion for his craft. We couldn’t be any more excited for Tom to share his Pumpkin Cornbread recipe with Your Fork!

Ingredients

For the cornbread:

  • 110g cornmeal
  • 110g flour
  • 1 egg
  • 150ml milk
  • 5g salt
  • 1tsp baking powder
  • 1tsp baking soda
  • 75g pumpkin puree
  • 100ml of maple syrup

 

For the maple butter:

  • 100g soft butter
  • 50ml maple syrup
  • Mint

Method

  1. Mix all the flour, cornmeal, baking powder and baking soda together then slowly mix in the eggs and milk
  2. Fold in the pumpkin puree until smooth
  3. Place a ladle of the corn bread into a skillet that’s been heated with a little butter (if you don’t have a skillet you can use a small cake or bread tin)
  4. Place in the oven for 12 minutes at 200.C till cooked through
  5. Once it come out of the oven pour over 100ml of maple syrup and allow the syrup to soak into the cornbread
  6. Combine the soft butter and maple syrup together and place on top of the cornbread, then finish with a little fresh mint

"Always keep things simple, when cooking for someone important make a recipe you know and then do as much prep as you can the day before, buy all the ingredients and get the harder jobs done like marinating, cutting, weighing and baking. This will give you time to concentrate on the recipe you are making so you are not having to rush around on the day."

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Read more about Tom Cenci here, and don’t forget, if you can, give a little something to support The Burnt Chef Project, they really are doing amazing work!