Cornbread

Fresh cornbread is a delicious treat for a chilly day

Cornbread

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

30

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 200°C and grease an ovenproof skillet, or a 9-inch round cake tin, with butter.

  2. Mix the dry ingredients together, taking particular care to ensure the baking powder is well mixed with the others. Make a well in the centre.

  3. Whisk the melted butter, eggs and buttermilk together then add it to the well in the dry ingredients. Incorporate the liquid with the whisk until everything is combined.

  4. Scoop the mixture into your prepared tin and bake for about 30 minutes until a skewer comes out clean. Allow to cool in the pan and then cut to whatever size you wish.

Ingredients

  • 230g finely ground cornmeal

  • 140g plain flour, sieved

  • 2 tsp baking powder, sieved

  • 5g golden caster sugar

  • 1 tsp fine sea salt

  • ½ tsp cracked black pepper

  • 50g melted butter

  • 2 eggs, lightly beaten

  • 540ml buttermilk

Method

  1. Preheat your oven to 200°C and grease an ovenproof skillet, or a 9-inch round cake tin, with butter.

  2. Mix the dry ingredients together, taking particular care to ensure the baking powder is well mixed with the others. Make a well in the centre.

  3. Whisk the melted butter, eggs and buttermilk together then add it to the well in the dry ingredients. Incorporate the liquid with the whisk until everything is combined.

  4. Scoop the mixture into your prepared tin and bake for about 30 minutes until a skewer comes out clean. Allow to cool in the pan and then cut to whatever size you wish.

Execution Time: 0.269 s