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Writer's pictureNicky

Golden Cornbread

Updated: Aug 1, 2022

The perfect accompaniment to a bowl of spicy chilli con carne or home-made soup.


Golden cornbread

Cornbread has its origins in the American south where maize was grown and grinded to make this delicious bread. It can be made in a cast iron pan on the top of the stove or, as I have done here, baked in the oven. Either way, you'll have a soft, crumbly texture with a crisp crust. I found this recipe tucked into my mother's book ...


170g fine cornmeal

140g plain flour

85g caster sugar

280ml milk

1 egg, beaten

25g butter, melted


Preheat the oven to 220ºC.


Butter a 20cm cake tin, square or round






Beat the egg and melt the butter.


Mix the dry ingredients together in a bowl and make a well in the centre. Add the milk, egg and melted butter and mix together. You should have a pancake-like consistency.


Pour the batter into the tin and put into the oven for 15-20 minutes or until a skewer comes out clean.

If you're feeling adventurous, add freshly chopped herbs to the mix or, for added spice, try the Mexican version with grated cheese and green chilli peppers.




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