A lovely change from the normal bread mix. The use of cornmeal has made this a staple recipe that is both tasty and filling in one go. Cornbread has a lovely moist fluffy centre with a crisp crust and amazing flavour. It has been associated with the cuisine of the southern states of America but is loved worldwide. I love to serve this with chillies and is brilliant with soups and casseroles.
Cornbread
A very popular bread from the southern states of America made from corn meal.
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Add to CollectionServings: 6 people
Calories: 422kcal
Ingredients
- 1 cup yellow or white cornmeal 250 ml
- 1 large eggs lightly beaten
- 1 cup all-purpose flour 250 ml
- 4 tsp baking powder 40 ml
- 1 cup milk 250 ml
- 6 tbsp bacon fat or butter melted, 90 ml
- 1 tsp Salt 5 ml
Instructions
- Place 2 tablespoons (30 ml) of the bacon grease in a heavy, 8- or 9-inch (20-23 cm) cast iron skillet and place the skillet in a preheated 425F (220C) oven until the grease sizzles.
- Tilt the pan thoroughly coat the bottom and sides of the skillet before adding the batter.
- Meanwhile, sift the flour, baking powder, and salt into a mixing bowl.
- Stir in the cornmeal.
- Make a well in the center of the flour mixture and add the beaten egg, milk, and remaining bacon grease.
- Beat vigorously for 1 minute and pour into the hot skillet.
- Bake at 425F (220C) for 20 to 25 minutes, until golden.
- Cut into squares or wedges to serve.
Nutrition
Calories: 422kcal | Carbohydrates: 60g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 70mg | Sodium: 823mg | Potassium: 251mg | Fiber: 5g | Sugar: 3g
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