Corn Bread
Ideally, this bread is made in small corn-shaped cast-iron tins. The important thing is the cast iron as it retains its heat. You will need a 15 cm cast-iron pan for this recipe. You could also try patty tins, but you have to work fast so they don’t cool too quickly as you fill them.
Servings 8 servings
Ingredients
- 130 g cornmeal or polenta
- 1½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ¼ tsp salt
- 1 egg lightly whisked
- 100 ml buttermilk or 2 tbsp yoghurt combined with 60 ml milk
- 50 g unsalted butter
Instructions
- Preheat oven to 200°C. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
- Butter a 15 cm cast-iron pan or similar and place in the oven to heat.
- Combine cornmeal, baking powder, ¼ tsp salt, bicarbonate of soda and egg in a bowl, then fold in the buttermilk.130 g cornmeal or polenta, 1½ tsp baking powder, ¼ tsp bicarbonate of soda, ¼ tsp salt, 1 egg, 100 ml buttermilk
- Carefully remove pan from oven, add butter and swirl so it coats inside of pan.50 g unsalted butter
- Pour excess butter into cornmeal mixture and stir to combine.
- Pour mixture into the hot pan.
- Bake for 12 minutes or until a skewer inserted into the centre comes out clean.
- Serve hot and eat warm.