Classics · American

Cornbread

Name: Cornbread
Prep time: 10 min
Total time: 35 min
Yield: 8
Ingredients: 200 g Cornmeal; 150 g Wheat flour; 60 g Sugar; 1 łyżka Baking powder; 1 łyżeczka Salt; 300 ml Milk; 2 szt Eggs; 80 g Butter

Time

10'

+ 0h 25' chilling

Diff.

easy

Kcal

280

/ serving

Servings

Gather 8 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Preheat the oven

Heat the oven to 200°C°C, top and bottom. Grease a 24 cm cm pan with butter or line with baking paper.

Step 02 of 07

Melt the butter

80 g

Melt butter (80 g) in a small pot or microwave. Set aside to cool — hot butter would scramble the eggs.

Step 03 of 07

Mix the dry ingredients

200 g

150 g

60 g

1 łyżka

1 łyżeczka

In a large bowl whisk together cornmeal (200 g), wheat flour (150 g), sugar (60 g), baking powder (1 łyżka) and salt (1 łyżeczka).

Step 04 of 07

Mix the wet ingredients

300 ml

2 szt

80 g

In a second bowl whisk eggs (2 szt), add milk (300 ml) and the cooled butter (80 g). Whisk to combine.

Step 05 of 07

Combine

Pour the wet into the dry. Stir with a spoon just until combined — a few lumps are fine. The longer you mix, the more rubbery the bread.

Tip

The batter will be fairly loose, thicker than pancake batter but thinner than muffin batter. That's correct.

Step 06 of 07

Bake

Pour the batter into the 24 cm cm pan and level it. Bake at 200°C°C for 25 minutes, until the top is golden and a toothpick comes out clean.

Step 07 of 07

Cool and slice

Let rest in the pan for 10 minutes, then transfer to a rack. Best warm with butter. Pairs with chili, soups and stews.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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