Easy Cornbread
Easy Cornbread is a delightful and simple side dish that adds warmth and flavor to any meal, making it a perfect addition to gatherings, barbecues, or comforting soups and chili.
Ingredients
Dry Ingredients
- 175 g cornmeal (or yellow polenta)
- 125 g plain flour (all-purpose flour)
- 45 g caster sugar (superfine sugar)
- 3 g fine salt
- 1 tablespoon baking powder
Wet Ingredients
- 250 ml milk
- 1 large egg
- 50 g unsalted butter (melted and cooled)
- Unsalted butter (or non-stick baking spray, to grease the pan)
Instructions
Preparation
- Preheat the oven to 200°C/390°F (without fan).
- Grease a cast-iron skillet (26 cm/10.5 inch) with butter or non-stick baking spray.
- In a large bowl, mix together the cornmeal (or polenta), flour, sugar, salt, and baking powder.
- In a measuring jug, whisk together the milk and egg.
- Pour the milk mixture into the bowl of dry ingredients and lightly mix until everything is just combined.
- Mix through the melted butter.
- Pour the mixture into the prepared skillet (or cake pan).
Baking
- Bake for 20 to 25 minutes, or until the top of the cornbread is lightly golden.
- Allow the cornbread to rest for about 5-10 minutes before serving.
Notes
Make sure not to overmix the batter for a light and fluffy texture. If you prefer a sweeter cornbread, you can add a little more sugar. For added flavor, try incorporating ingredients like jalapeños, cheese, or herbs into the batter. To store leftovers, let the cornbread cool completely before wrapping it in plastic wrap or placing it in an airtight container. It can keep in the refrigerator for up to 3 days and be frozen for up to 3 months.