Cornbread
Cornbread, from above
Non vegEggAmerican South

Cornbread

Golden, crumbly, slightly sweet, with crisp edges from a hot pan. Butter on standby.

35 minTime
6 gProtein each
mildSpice
Bread of the South2 chapters · 1 min read

Make it your way

Grandma's wayButtermilk cornbread baked in a hot skillet.
The original
238kcalsame
6 gproteinsame
2 gfibresame
35minutessame

Cornbread.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maize flour (fine yellow cornmeal)1 cup fine cornmeal
Maida (all-purpose flour, plain flour)1 cup
Sugar3 tbsp
Baking powder2 tsp
Baking soda (bicarb soda, bicarbonate of soda)¼ tsp
Salt¾ tsp
Buttermilk1 cup
Egg2
Butter5 tbsp, melted, plus for pan

Method

5 steps
  1. 1Put a 23 cm cast iron pan or tin with a knob of butter in the oven and heat to 210 C.
  2. 2Whisk cornmeal, flour, sugar, baking powder, soda and salt. In another bowl whisk buttermilk, eggs and melted butter.
  3. 3Combine just until no dry streaks remain.
  4. 4Pour into the hot pan and bake 20 to 22 minutes.
  5. 5Cool 5 minutes and cut into wedges.
Serve it like this

Cut into wedges straight from the pan and serve warm with soft butter and honey, or next to a bowl of chilli or gumbo.

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Make it a meal

What goes with Cornbread: a bread or rice, a side, something to drink and something sweet.

With a main Chili con carne75 min
With a main Chicken and sausage gumbo150 min
With a main Southern fried chicken60 min
On the side Sweet potato casserole75 min
On the side Green bean casserole50 min
To drink Chocolate milkshake5 min
Something sweet Ambrosia salad15 min
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