Mmm... we love cornbread! I grew up eating this southern favourite. Ours was a homemade version --no packet mixes for Mom!-- and it is absolutely delicious. This is my mother's basic recipe. You can add grated cheese for savoury cornbread, or eat it with honey or maple syrup for a sweet treat.
Preheat the oven to 400F/200C/gas mark 6. Lightly whisk together in a large bowl:
- 1 cup coarse cornmeal
- 1 cup plain flour [I generally use wholemeal spelt]
- 4 tsp baking powder
- 1/2 tsp salt
- 2 TBS brown sugar or maple syrup
In a separate bowl, beat:
- 1 cup plain yoghurt [coconut milk or rice milk both work fine too; it will just be a bit crumblier]
- 2 beaten eggs
- 1/4 cup melted butter [or coconut oil if you want to keep this cornbread dairy free]
Make a well in the centre of the dry ingredients. Stir in the liquid mixture; beat gently but well.
For a thinner cornbread, use two 8" baking tins. For more cake-like cornbread, use one 8" tin. Butter tins well and line the bases with circles of baking paper. Bake in hot oven for 20-25 minutes.
Turn out onto a wire rack to cool and eat right away, or store in a tin when cold to use later. Believe me, if you love cornbread as much as we do, it won't last that long!