Delicious and Buttery Cornbread - Can be spiced up with the addition of chillies or a really nice addition is soft, roasted red peppers. Just add in at the batter stage.
Preparation time: 5 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 12
This is a recipe that seems to change every time I try it. Basically it gets made with whatever I have…and where I find I don’t have enough of one ingredient I’ll improvise with another. In this case I had some evaporated milk left over from a batch of fudge that really didn’t work out (I now have a tupperware tub full of fudge flavoured sludge that is gradually being devoured spoonful by spoonful by greedy members of the family!), so I added it into the quantity of milk for a richer flavour.
Ingredients
- 350g plain flour
- 250g corn meal
- 120g caster suger
- 450ml whole milk (I actually used 300ml milk mixed with about 150ml of evaporated milk – it really works!)
- 4 x tsp baking powder
- 1 x tsp salt
- 1 x free range egg
- 120g butter – melted in a pan
Method
- Pop the oven on to pre-heat at 200C/400F/Gas mark 6.
- Put all the dry ingredients into a large bowl, add the milk and egg and give it a really good stir until incorporated. Add the melted butter and stir until you have a thick batter consistency.
- Pour into a greased 20cm square tin, smooth with your spatula, then pop into the oven to get nice and warm for about 25 mins or until it has risen well, cracked on the top and cooked through (inserted skewer in the middle comes out nice and clean).
- Turn out onto a rack to cool, then cut into squares and devour with anything from chowder to cheese and chilli chutney. I personally prefer just to munch on a slice as a snack.
Looks great. I can imagine that with a nice stew and a good real ale on a winter evening, using it to mop up the juices.
Speaking of which, I think I’m going to have post some serious meat recipes soon, to fight back against the bakers taking over the site
Point taken on the baking…next post will be suitably meal-like! Perhaps that nice juicy stew you mention.
I followed the recipe exactly but it turned out a little less fluffy. Tastes nice tho!
I made it at the weekend to take over to some friends, turned out well and rose more then it ever has in the past. Took about ten mins in the oven longer then usual though. When it comes to baking I find I always have to tweak something, I’m just never sure what that something is until after the fact! In this case it might depend on the size of your egg. I use large and that can make a difference.