Thursday, July 18, 2013

Cornbread


Mmm... we love cornbread!  I grew up eating this southern favourite.  Ours was a homemade version --no packet mixes for Mom!-- and it is absolutely delicious.  This is my mother's basic recipe.  You can add grated cheese for savoury cornbread, or eat it with honey or maple syrup for a sweet treat.

Preheat the oven to 400F/200C/gas mark 6. Lightly whisk together in a large bowl:
  • 1 cup coarse cornmeal 
  • 1 cup plain flour [I generally use wholemeal spelt]
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 TBS brown sugar or maple syrup
In a separate bowl, beat:
  • 1 cup plain yoghurt [coconut milk or rice milk both work fine too; it will just be a bit crumblier]
  • 2 beaten eggs
  • 1/4 cup melted butter [or coconut oil if you want to keep this cornbread dairy free]
Make a well in the centre of the dry ingredients.  Stir in the liquid mixture; beat gently but well.  

For a thinner cornbread, use two 8" baking tins.  For more cake-like cornbread, use one 8" tin.  Butter tins well and line the bases with circles of baking paper.  Bake in hot oven for 20-25 minutes.

Turn out onto a wire rack to cool and eat right away, or store in a tin when cold to use later.  Believe me, if you love cornbread as much as we do, it won't last that long!

2 comments:

  1. Thanks Erin for the recipe. Can you tell me one thing? Where do you get your coarse cornmeal from?

    We love cornbread too with our chilli and barbecued meats.

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  2. You're welcome... hope you enjoy it! :)

    I buy coarse cornmeal from the Jamaican foods aisle at a major supermarket. Tesco's here has it, as does Sainsbury's. The brand is called "Island Sun". They sell fine cornmeal too but I don't like using that one for cornbread.

    Of course, I'd prefer organic cornmeal but it's very hard to find here.

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