Cornbread (Southern-style)

Name: Cornbread (Southern-style)
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 150 g cornmeal (fine); 150 g plain flour; 1 tbsp baking powder; 1 tsp salt; 2 tbsp sugar; 2 eggs; 250 ml buttermilk (or kefir); 60 g butter, melted; 1 small tin (150 g) sweetcorn (optional); 1 tbsp butter for greasing the pan

Time: 40 minutes8 servingsapprox. 190 kcal / serving (estimated)approx. 6 g protein / serving

Cornbread is the simple, filling bread of Southern American cooking: made with cornmeal, butter and buttermilk, and baked in a hot cast-iron skillet for a crisp bottom. It goes with chilli, bean and meat soups, or on its own with butter and honey. Just 40 minutes, with no proving.

Cornbread (Southern-style) (illustration)

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Method

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Preheat the oven to 220 °C (200 °C fan). Grease a 24 cm cast-iron skillet (or baking tin) with butter and heat it in the oven for 5 minutes.
In a bowl, mix the cornmeal, flour, baking powder, salt and sugar.
In another bowl, mix the eggs with the buttermilk and melted butter. Add to the dry ingredients and fold just until combined (a few lumps are fine). Add the sweetcorn if using.
Pour the batter into the hot skillet and smooth the top. The hot pan gives a crisp bottom crust.
Bake for 20-25 minutes, until the top is golden brown and a toothpick inserted in the centre comes out clean.
Rest for 5 minutes, then cut into pieces. Serve with butter and honey, or with chilli, or alongside soups and stews.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The hot skillet is the secret of the crisp bottom crust.
Do not overmix the batter or it turns tough.
Without buttermilk, a mix of milk and lemon juice works too.
Even better toasted the next day.

Frequently asked questions

Sweet or savoury?

Southern tradition is savoury, the northern one is sweeter. Adjust the sugar to taste.

Gluten-free?

Yes, with a gluten-free flour blend.

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