Cornbread or muffins

Cornbread or muffins

By
From
Baking
Makes
1 loaf
Photographer
Vanessa Levis

I had cornbread for the first time when visiting Mexico. You learn to respect the maizes and meals the people use there. I just loved the cornbread. I loved how the Mexicans made a lot of their food, like refried beans and things that were so simple yet delicious. But the cornbread in particular I took a great fancy to.

Ingredients

Quantity Ingredient
4 tablespoons melted butter
75g plain flour
2 1/2 teaspoons baking powder
1 tablespoon caster sugar
1/2 teaspoon salt
1 1/2 cups yellow cornmeal
1 egg, at room temperature
3/4 cup milk, at room temperature

Method

  1. Use 11/2 tablespoons of the melted butter to grease a shallow 29 cm x 18 cm cake tin or twelve 1/3 cup muffin tins. Place in the top half of a preheated 220°C oven until sizzling hot.
  2. Have all the other ingredients at room temperature. Sift the flour, baking powder, sugar and salt into a bowl and stir in the cornmeal. Beat together the egg, milk and remaining butter, pour into the dry ingredients and combine with a few rapid strokes; the batter will be lumpy.
  3. Spoon the batter into the hot cake tin or muffin tins and bake for about 15 minutes for muffins or 25 minutes for corn bread, or until well risen, browned and cooked when tested with a skewer. Serve immediately.
Tags:
baking
bakery
margaret
fulton
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