Cornbread with cinnamon-sugar

Cornbread with cinnamon-sugar

By
From
Top With Cinnamon
Serves
6
Photographer
Izy Hossack

Every year my dad grows an incredible quantity of loganberries and raspberries – turning them into jam is his autumn tradition. You can always tell when there’s a pot of jam being made from the scent of the fresh berries bubbling away on the stove, which drifts through the whole house. As do the expletives that are yelled when the jam inevitably boils over and burns, leaving a sticky mess everywhere. Yet somehow we still end up with a cellar of jars filled with the sweet-tart stuff. My dad’s always giving the jam away to everyone, while I’m hiding jars so that there’s enough for the rest of the year. I hoard it because around that time of year my mum makes cornbread. She’ll divide it into six generous pieces and we’ll eat it warm for breakfast. I like to halve it, spread on some salted treacle butter, which melts in, before layering on plenty of berry jam.

Ingredients

Quantity Ingredient
2 tablespoons salted butter
3 tablespoons granulated sugar
1 egg
250ml milk
110g cornmeal
110g plain flour
1 tablespoon baking powder, plus 2 teaspoons extra

Cinnamon-sugar

Quantity Ingredient
2 tablespoons granulated sugar
2 teaspoons ground cinnamon

To serve

Quantity Ingredient
Salted treacle butter
jam

Method

  1. Preheat the oven to 180°C. Butter a 20 cm pie dish.
  2. Melt the butter in a medium-sized pan, then take it off the heat and stir in the sugar, egg, milk and cornmeal. Add the flour and baking powder, stirring until just combined, then pour into the prepared pie dish.
  3. Make the cinnamon-sugar by combining the sugar with the cinnamon in a small bowl. Sprinkle it over the surface of the batter. Bake for 25–30 minutes then serve warm with the salted treacle butter and jam.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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