Cornbread

Cornbread

By
From
Deep South
Makes
1 large or 3 small loaves
Photographer
Andy Sewell

It’s important to serve this bread as hot and fresh from the oven as possible, with a little honey butter to moisten each slice. It will save to the following day, and is great rewarmed with a little extra honey butter for breakfast.

Ingredients

Quantity Ingredient
300g plain flour
300g white cornmeal
50g light soft brown sugar
7g baking powder
20g salt
450ml milk
4 large eggs
30g unsalted butter, melted
50g lard or rendered bacon fat

For the honey butter:

Quantity Ingredient
100g unsalted butter
100g honey

Method

  1. Mix all the dry ingredients together in a bowl. Combine the milk, eggs and 30g melted butter in a separate bowl. Add the wet ingredients to the dry ones and mix well to create a smooth batter.
  2. Heat a 25cm cast-iron frying pan over a medium-high heat (or use three 15cm x 10cm cast-iron skillets, like the one used opposite). Add the lard or bacon fat, leave until melted, then pour in the batter. When it starts to sizzle, place the pan in an oven heated to 200°C and bake for 25 minutes, until a skewer inserted in the centre comes out clean.
  3. Meanwhile, beat the butter and honey together. As soon as the cornbread comes out of the oven, lacquer it with the honey butter, brushing it on generously. Serve straight away.
Tags:
American
Southern cooking
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