Cornbread

Cornbread

By
From
Lucy's Bakes
Makes
1
Prep
5 mins
Cooking time
45 mins
Photographer
Jacqui Melville

I have eaten Lucy LT’s cornbread at her bar restaurant where she served it with a mean chilli – yum! Baking powder breads are a little more like cakes in texture and they lend themselves to many uses, which makes them perfect when time is short.

Ingredients

Quantity Ingredient
250g plain flour
150g cornmeal
5g salt
10g baking powder
50g caster sugar
150g milk
200g whole milk yoghurt
75g sunflower oil
2 eggs, beaten

Method

  1. Preheat oven to 220°C. Grease and line a 1 kg loaf tin with baking paper.
  2. Put the dry ingredients into a mixing bowl and make a well in the centre.
  3. Add the milk, yoghurt and oil and then the eggs to the well. Whisk until thick and smooth. Immediately spoon the batter into the prepared tin.
  4. Bake for 45–50 minutes until golden and springy to the touch.
  5. Cool on a wire rack or serve warm. Store in an airtight tin for up to 5 days or freeze for 6 months.

Note

  • This recipe is vegetarian and nut-free.
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