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
656 g
Per portion
82 g
Ingredients
- Meal180 g
- Flour80 g
- Egg50 g
- Milk250 ml
- Butter50 g
- Cane Sugar30 g
- Double Acting12 g
- Salt4 g
Method
Heat oven and tin
- 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.
Make the batter
- Melt the butter and cool slightly.
- Whisk the dry ingredients including baking powder.
- Whisk in the 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.