32min 4 ppl
Cornbread
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 6 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 7g
Carbs 38g
Fats 14g
About this dish
A moist, golden skillet cornbread with a crisp crust, lightly sweetened and best served warm with butter melting into every slice.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- buttermilk300 ml
- Eggsbeaten2
- Unsalted buttermelted, plus extra for the pan80 g
Dried Goods
- Cornmeal200 g
- Plain flour100 g
- Baking powder2 tsp
- Granulated sugar60 g
Spices & Seasonings
- kosher salt0.5 tsp
Utensils
- Cast iron pan
- Mixing bowl
- Whisk
Method
1
Preheat the oven to 220°C and place a cast iron pan inside to heat up.
Approx. 3 minutes
2
Whisk the cornmeal, flour, baking powder, salt and sugar together in a large bowl.
Approx. 4 minutes
3
Whisk in the buttermilk, eggs and melted butter until just combined.
Approx. 4 minutes
4
Carefully remove the hot pan, grease it with a little extra butter, and pour in the batter.
Approx. 4 minutes
5
Bake for 22 minutes until golden and a skewer comes out clean.
Approx. 22 minutes
6
Rest for 5 minutes in the pan before slicing.
Approx. 3 minutes
