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