Traditional cornbread is an American classic. It's a wonderfully light, crumbly bread that goes with any meal, whether it's on the side or the star of the show. This version is quick and easy to make, plus you can give it your own twist to make it savoury or sweet.
Ingredients
- 1 cup plain flour
- 1 cup corn meal
- 1/4 cup caster sugar
- 3/4 tsp salt
- 1 cup milk
- 2 eggs large
- 1/4 cup butter melted
Method
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Step 1In a mixing bowl, add all of the dry ingredients.
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Step 2Add the remaining wet ingredients.
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Step 3Beat for one minute, using an electric beater.
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Step 4Pour into a 22 cm square greased baking pan.
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Step 5Bake at 220C for 20 to 25 minutes or until golden brown.
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Step 6Allow to cool on a wire rack.
Equipment
- 1 22cm square cake pan
Recipe Notes
Can I use polenta instead of cornmeal for cornbread?
Cornmeal and polenta are both made from corn, and while cornmeal is traditionally used to make cornbread, it can be hard to find in Australian supermarkets and grocers. You can use polenta instead, but make sure to use coarse polenta, rather than a quick-cooking or instant variety.
What can I add to my cornbread?
If you like your cornbread sweeter, you can add sugar or honey. If you like it hotter, add diced jalapenos, or for more corn flavour add a tin of corn to the batter. Other ideas include adding bacon, chorizo or long green shallot,
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