Serves 12
Yields 12
Cornbread is a delicious quick bread, which a great accompaniment to chilis and other soups. I had it for the first time at a brunch in Vegas, and i have tested several recipes and come up with this one i really love. I use coarse cornmeal so i can feel the bite, the yellow colour is inviting and the aroma while baking is amazing. Plus its simply delicious. If you dont have buttermilk, do not worry, just use milk with vinegar ( 1 cup milk to 1 Tablespoon vinegar). You can also opt to bake them in greased muffin tins for delightful individual cornbread muffins, reduce the baking time ofcourse. This is a large batch and I do this because it freezes well and i just take from the freezer and heat through in the oven. You can cut this recipe in half, easily! Enjoy!
15 minPrep Time
30 minCook Time
45 minTotal Time
Save RecipeIngredients
- 350g Yellow Cornmeal (coarse polenta)
- 350g All purpose flour
- 40g Granulated sugar
- 4 Large eggs
- 750ml Buttermilk
- 150g Unsalted Butter (melted)
- 15g Salt
- 12g Baking powder (1 Tablespoon)
- 8g Baking soda (2 teaspoons)
- 60ml Vegetable oil (1/4 cup)
- Some oil or shortening for greasing the pan.
Instructions
- Preheat oven to 180C
- Lightly grease pan and set aside
- Measure cornmeal and soak in buttermilk while preparing other ingredients.
- Sift all other dry ingredients (flour, salt, baking powder, baking soda and sugar) and set aside
- Combine eggs, oil and melted butter and whisk lightly.
- Add the egg mixture at once to the cornbread soaker and mix.
- Add the flour mixture in 3 batches to avoid too many lumps, mix well till all dry ingredients are combined, you may still have a few lumps and its okay.
- Pour batter into prepared pan and bake for 30 minutes or until golden brown and skewer inserted in the center comes out clean.
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