The Cornbread Recipe is really simple to make, and the corn and scallions give it an unusual chunky, yet light, texture. cornbread makes a filling accompaniment to soup or salad. It also tastes great on its own! Makes: 24
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| Cornbread Recipe |
Ingredients:
1 cup (125 g) all-purpose flour
4 oz (125 g) cornmeal or polenta
1 tbsp baking powder
1 tsp salt
5 scallions, thinly chopped (optional)
1 cup (150 g) canned corn
2 medium eggs
1¼ cups (285 ml) buttermilk or natural yogurt
7 tbsp (100 ml) milk
2 oz (50 g) butter (melted and cooled)
Grease an 8” (20 cm) square cake pan and then line the bottom with parchment paper to prevent the cornbread from sticking. Preheat the oven to 400°F (200°C).
In a large mixing bowl, place the flour, cornmeal or polenta, baking powder, salt, chopped scallions, and corn. Mix together thoroughly with a wooden spoon.
In a measuring cup, whisk together the eggs, buttermilk (or yogurt), milk, and melted butter with a small whisk until they are thoroughly combined and frothy.
Pour the egg and milk mixture into the flour mixture in the large mixing bowl. Stir with a wooden spoon to combine all the ingredients thoroughly.
Pour the mixture into the prepared pan. Bake for 25–30 minutes until golden brown and beginning to pull away from the sides of the pan. Allow to cool in the pan before cutting into squares.
Variation:
For an extra indulgent treat, try topping the cornbread with a little grated cheese before baking.
