Cornbread

Categories:Bread, Savoury Snacks
Tags:,
madnad

With some vouchers my lovely family gave me at Christmas, I bought a cast iron skillet. I keep hearing stories about how great they are, particularly for making cornbread. I have made Cornbread Muffins in the past, but wanted to make an unadulterated cornbread to serve with dinner.

I am also led to believe that it’s great cold with some butter and honey. That’s supper sorted too then.

There are so many recipes out there for cornbread that it can be a bit of a minefield trying to find one. Some don’t use flour, some don’t have sugar, some use buttermilk. It is fair to say that if you don’t like this recipe below, you will find one out there that you would like, so grab your skillet ( or a 9″ square baking pan will do ) and let’s whip up a batch.

PS – If you do use a skillet, remember to always use an oven glove when handling it or you could burn yourself … like I did.

Skillet Cornbread

You can add a few corn kernels to the mixture at the same time as the wet ingredients for a more interesting texture. Serve with soups, stews, casseroles, chilli, or what ever you fancy.

Ingredients

  • 110g Unsalted Butter (melted and cooled)
  • 225g Cornmeal
  • 375g Plain Flour
  • 110g Caster Sugar
  • 4 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Large Free-range Eggs
  • 480ml Milk (alternatively use half cream/half milk, or buttermilk)

Directions

1. Melt the butter and put to one side to cool
2. Mix together the flour, cornmeal, salt and baking powder and sugar in a large bowl
3. In a separate bowl, mix together the milk, eggs and cooled butter
4. Pour the wet ingredients over the dry ingredients, and stir until just mixed. Do not over mix as this will make it tough
5. Pour the batter into a 9" square tin, or a warmed skillet, and bake immediately in a pre-heated oven 200°C/400°F/Gas 6 for 25 minutes until golden brown and springy
6. Place the baking tin on a cooling rack, and cut once cooled
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