Cornbread
A golden, slightly sweet, tender quick bread — no yeast, no waiting. Baking it in a hot pan gives crispy edges.
by Culicious Kitchen
Ingredients
- 150 g cornmeal
- 150 g plain flour
- 50 g sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 240 ml buttermilk
- 2 eggs
- 80 g butter
Method
- 1
Preheat the oven to 200°C/400°F. Put a knob of butter in a 23cm cast-iron skillet or baking dish and place it in the oven to heat — a hot, greased pan gives crispy edges.
- 2
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt (the dry ingredients).
- 3
In another bowl, whisk the buttermilk, eggs, and melted butter (the wet ingredients).
- 4
Pour the wet into the dry and stir JUST until combined — a few lumps are fine. Overmixing makes it tough and dense.
- 5
Carefully take the hot pan from the oven, swirl the melted butter around, and pour in the batter (it should sizzle). Smooth the top.
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.