Cornbread
by
- Side
- Easy
- 6
- 30 minutes
PT30M
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.
Ingredients
- 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
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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Cornbread
