Straightforward Cornbread – Eat, Little Hen

A fast and simple Cornbread recipe which you can also make in half-hour! This cornbread is ideal as a facet dish and even served as a candy snack.

What’s Cornbread?

As an Australian, I didn’t know what cornbread was till one in all my journeys to the US. Actually, my first style of cornbread was at a breakfast at some point throughout our honeymoon in Nantucket. That cornbread muffin, served heat with a dollop of butter and honey, stays one in all my fondest meals reminiscences.

After a number of years of dwelling and dealing within the US, I quickly learnt that cornbread was both a cake which you may eat as a dessert (e.g. smothered with jam or honey) or, extra generally, as a facet dish to a savoury meal, usually a barbecue.

Cornbread Recipe

This simple cornbread recipe comes from one in all my favorite cookbooks of all time, Nigella Bites by Nigella Lawson.

Her recipe is for making cornbread in a cast-iron cornstick pan, in case you are fortunate sufficient to personal one. Fortunately, you can too make cornbread in a cast-iron skillet, and even in a traditional cake pan.

I feel there’s something very heat and welcoming about bringing a big pan of cornbread (which is basically cake) to the desk for everybody to slice and share.

What to Serve with Cornbread

Cornbread is ideal served alongside so many dishes. My favourites embody:

Print

Straightforward Cornbread

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4.8 from 39 critiques

• Creator: Thanh | Eat Little Hen
• Prep Time: 5 minutes
• Prepare dinner Time: 25 minutes
• Complete Time: half-hour
• Yield: Serves 3 to 4
• Class: Bread
• Technique: Oven
• Delicacies: American

A fast and simple Cornbread recipe which you can also make in half-hour! This cornbread is ideal as a facet dish and even served as a candy snack.

Directions

1. Preheat the oven to 200°C/390°F (with out fan).
2. Grease a cast-iron skillet (26 cm/10.5 inch) with butter or non-stick baking spray. (See Kitchen Notes under for utilizing different pans.)
3. In a big bowl, combine collectively the cornmeal (or polenta), flour, sugar, salt and baking powder.
4. In a measuring jug, whisk collectively the milk and egg.
5. Pour the milk combination into the bowl of dry elements.
6. Flippantly combine till all the pieces is simply mixed.
7. Final, combine via the melted butter.
8. Pour the combination into the ready skillet (or cake pan).
9. Bake for 20 to 25 minutes, or till the highest of the cornbread is frivolously golden.
10. Serve heat, however enable the cornbread to relaxation for about 5-10 minutes earlier than serving (not essential, however the cornbread will likely be very tender if served straight from the oven).

Kitchen Notes

USING A CAKE PAN
As a substitute of a cast-iron skillet, you may additionally use a 23 cm/9 inch spherical cake pan or 20 cm/8 inch sq. cake pan.

CORNBREAD MUFFINS
This recipe makes 12 muffins which want 12 to fifteen minutes to bake within the oven.

RECIPE CREDIT
This recipe is tailored from Nigella Bites by Nigella Lawson.

OVEN TEMPERATURES
All recipes on this web site state temperatures for an everyday oven (i.e. a traditional oven with out fan). When you’ve got a convection oven with a fan, please seek the advice of the producer’s handbook on the right way to regulate the temperature and baking time accordingly.

CONVERSIONS
To transform from cups to grams, and vice-versa, please see this useful Conversion Chart for Primary Components.