About the bake
Made in the USA, our Cornbread recipe is a quicker way of getting a taste of America than hopping on a transatlantic flight. Made using cornmeal, this bread has a unique texture and appearance, and despite being a sweeter dough is often enjoyed with savoury meals such as chilli or stews - a bit like cheese and pickle, the sweet and savoury really do work.
Feel free to add some colour to your cornbread, with a pinch of fresh herbs, or a sprinkle of chilli flakes - this is a really versitile bread to have as a staple in your bread baking recipe book. If you love bringing the taste of American to your kitchen be sure to give our Copycat Krispy Kreme Doughnuts a go, or give our Twinkies a try!
Method
Step 1:
Line a 9 inch round cake tin or skillet and preheat the oven to 200°C/Gas 6.
Step 2:
In a bowl, mix the flour, cornmeal, salt, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combinded.
Step 3:
Pour mixture into prepared tin and bake in the oven for 20 to 25 mins, or until a skewer inserted into the centre of the loaf comes out clean.
Ingredients
- 125g Plain flour
- 125g Cornmeal
- 140g Billington's Unrefined Golden Caster Sugar
- 1 tsp Salt
- 3 tsp Baking power
- 1 Egg (free range, medium)
- 235ml Milk
- 80ml Vegetable oil
Utensils
- 9in round cake tin or skillet
- Mixing bowl
- Spoon
Recipe Reviews
Absolutely delicious
It is not necessary to add sugar to corn bread. Some people do and some don't, but if it is being served with a savoury dish such as chilli con carne, it definitely shouldn't be sweet. And it is a lot better for the family and guests to leave out those extra calories. The government is advising to cut back on sugar and this is a perfect place to do it.
Ingredients
- 125g Plain flour
- 125g Cornmeal
- 140g Billington's Unrefined Golden Caster Sugar
- 1 tsp Salt
- 3 tsp Baking power
- 1 Egg (free range, medium)
- 235ml Milk
- 80ml Vegetable oil
Utensils
- 9in round cake tin or skillet
- Mixing bowl
- Spoon