Cornbread

Cornbread

By
From
How I cook
Makes
10–12 slices
Photographer
Jason Lowe

Originating from the southern states of America, cornbread is not often served at breakfast time, but it works for me – especially eaten fresh from the oven as a warming start to the day. It is particularly delicious with chilli butter.

Ingredients

Quantity Ingredient
butter, to grease
250g plain flour, plus extra to dust
375g fine polenta or cornmeal
good pinch sea salt
3 teaspoons baking powder
1 organic free-range large egg
300ml buttermilk, or whole milk with a few drops of lemon juice added
80ml corn oil

Method

  1. Preheat the oven to 200°C. Butter and flour a 23cm square baking tin, 4–5cm deep.
  2. In a large bowl, combine the flour, polenta, salt and baking powder. Make a well in the centre.
  3. Break the egg into a separate bowl and whisk lightly, then pour in the milk and oil and whisk to mix. Pour this liquid into the well in the dry ingredients and stir to combine.
  4. Now pour the mixture into the prepared tin and place on the middle shelf of the oven. Cook for 25 minutes, or until golden brown on top and slightly shrunk from the sides of the tin. To test, insert a skewer into the middle; it should come out clean.
  5. Leave the cornbread in the tin to cool for 10 minutes, then turn out onto a wire rack. Serve warm, cut into thick slices.
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