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Cornbread
Item 1 of 1
Early versions of cornbread were eaten by Native Americans and it is still very popular in the Southern states of America. It can be sweet or savoury and makes a great accompaniment to heavy sauces, stews and curries - or just lightly grilled with butter for an afternoon snack. If you don't have a loaf tin you can bake these in muffin tins for individual servings. Try making as a snack to celebrate American Independence Day.
First published in 2015
Ingredients
Metric
Imperial
- 175g of polenta, plus extra for dusting
- 150g of plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 50g of soft brown sugar
- 1 tsp salt flakes
- 300ml of buttermilk, at room temperature
- 2 large eggs
- 60g of unsalted butter, melted
- butter, for greasing
SAVE RECIPE
Equipment
- Large loaf tin
Method
1
Preheat the oven to 180°C/gas mark 4. Grease a large loaf tin and dust with a coating of polenta
- butter, for greasing
2
In a large bowl, sift together the polenta, flour, bicarbonate of soda and baking powder. Mix in the salt and sugar
- 175g of polenta, plus extra for dusting
- 150g of plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 50g of soft brown sugar
- 1 tsp salt flakes
3
In a separate bowl, whisk together the buttermilk, eggs and melted butter before combining well with the dry ingredients
- 300ml of buttermilk, at room temperature
- 2 large eggs
- 60g of unsalted butter, melted
4
Pour the batter into the loaf tin before sprinkling over a little more polenta. Bake in the oven for around 20 minutes, until a skewer inserted into the middle comes out clean
5
Once baked, remove from the oven and place on a wire rack to cool. Serve with plenty of butter
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