One of the most basic breads of all.
Cornbread is a classic and the beauty of it is the simplicity. The customizability is endless as you can add any number of ingredients to flavour and enhance this dough. This recipe is for a 23cm (9in) pan. You can also use a deep tray or make individual cornbread muffins in a muffin tin.
Make sure to preheat your oven well before you start making the dough. The baking powder and baking soda will start reacting as soon as you add the milk. You want to work quickly with a dough like this. It is similar to soda bread. As soon as it is mixed it should be baked right away to get the best rise and thus the best texture.
A cast iron skillet is the best tool for this bake, but you can certainly bake this dough on a regular tray.
Watch the video down below for detailed instructions.
225g (8oz) flour
150g (5.3oz) cornmeal
40g (1.4oz) sugar
6g (0.2oz) baking powder
3g (0.1oz) baking soda
60g (2.1oz) parmesan
8g (0.3oz) salt
80g (2.8oz) chopped spring onions (scallions)
60g (2.1oz) melted butter
255g (8oz) milk
2 whole eggs
20g oil for greasing the pan
- Grease the pan with the oil & place in your oven to preheat at 190C (375F) no fan, for at least 40 minutes.
- In one bowl combine the flour, cornmeal, sugar, baking powder, baking soda, parmesan, salt, and spring onions. Mix well to disperse all the ingredients evenly.
- In another bowl whisk together the milk, eggs, and melted butter.
- Combine the dry ingredients with the wet ingredients and mix them well.
- Take the hot pan out of the oven and spread the dough on it in an even layer.
- Place in the oven and bake for 35 minutes or until the internal temperature reads above 94C (200F).
- Let it set in the pan for 10 minutes before removing.
Watch the video here