The American Cornbread Recipe is a traditional American loaf that makes a quick and easy accompaniment to soups and stews.
9in (23cm) flameproof cast-iron
loose-bottomed round cake pan
2 fresh corn cobs, about 7oz (200g)
weight of kernels
4 tbsp unsalted butter or bacon
drippings, melted and cooled,
plus extra for greasing
1 1/4 cups fine yellow cornmeal
3.4 cup bread flour
1⁄4 cup sugar
1 tbsp baking powder
1 tsp salt
2 large eggs
1 1⁄4 cups milk
1 Preheat the oven to 425°F (220°C). Oil the pan with butter or bacon drippings. Place in oven.
2 Cut away the kernels from the cobs and scrape out the pulp with the back of the knife.
3 Sift the cornmeal, flour, sugar, baking powder, and salt into a bowl. Add the corn.
4 In a bowl, whisk together the eggs, melted butter or bacon drippings, and milk.
5 Pour three-quarters of the milk mixture into the flour mixture and stir.
6 Draw in the dry ingredients, adding the remaining milk mixture. Stir just until smooth.
7 Carefully take the hot pan out of the oven and pour in the batter; it should sizzle.
8 Quickly brush the top with butter or bacon drippings. Bake for 20–25 minutes.
9 The bread should shrink from the sides of the pan and a skewer should come out clean.
10 Let the cornbread cool slightly on a wire rack. Serve warm, with soup, chili con carne, or fried chicken. The cornbread does not keep well but leftovers can be used as a stuffing for roast poultry.