Bread
Cornbread
BreadOrigin: United States
Southern-style cornbread with cornmeal, flour, egg, milk and butter.
Prep
15 min
Cook
25 min
Total time
40 min
Portions
8
Total weight
644 g
Per portion
80.5 g
Ingredients
Method
Batter
- Heat the oven to 200°C (180°C fan). Grease a 20 cm tin or skillet; put it in the oven to heat if you want a crisp base.
- Melt butter; cool slightly. Whisk dry ingredients; whisk in egg, milk, melted butter and sugar until just combined.
Bake
- Pour into the hot tin. Bake 22–28 minutes until golden and a skewer comes out clean.
- Rest 10 minutes before slicing. Serve warm.
Serving
Serve warm with butter or alongside chilli and stews.
Storage
Airtight up to 2 days; reheat gently. Freezes well.