In this part of the world, corn bread isn’t really a staple. In the Americas, both north and south, corn bread features in many meals. For those who struggle to find an interesting carbohydrate option in a meal, corn bread is a fantastic idea – during colder months, it goes incredibly well with soups, stews and slow cooker recipes.
Americans eat their corn bread savoury and sweet – if there’s any left after dinner – try it with a slather of butter and honey or maple syrup. It also toasts nicely the next day.
Here’s a great cornbread – it’s light and tasty, and easy to put together.
You will need:
- 1 cup plain flour
- 1 cup finely ground cornmeal
- 1/4 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 to 1 tsp cayenne pepper
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup buttermilk
- 3/4 cup sour cream
- 2 eggs
- 1/4 cup vegetable oil
Method:
Heat the oven to 175C
Combine, flour, cornmeal, brown sugar, baking powder, baking soda, cayenne and salt in a large bowl.
In another bowl, beat the milk, buttermilk, sour cream, eggs and oil.
Add the wet ingredients to the dry and mix gently (the mixture will look slightly lumpy – don’t over-mix or it will affect the texture).
Grease a baking ban (square or round – about 20cm). Bake 20-25 or until a toothpick comes out clean when inserted.