Cornbread
Cornbread
Ingredients
- 375 ml (1 ½ cups) fine cornmeal (no. 240)
- 375 ml (1 ½ cups) unbleached all-purpose flour
- 45 ml (3 tbsp) sugar
- 10 ml (2 tsp) baking powder
- 5 ml (1 tsp) baking soda
- 5 ml (1 tsp) salt
- 430 ml (1 ¾ cups) buttermilk
- 3 eggs, lightly beaten
- 60 ml (¼ cup) unsalted butter, melted
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter a 25 cm (10-inch) cast iron or non-stick skillet. Set aside.
- In a bowl, combine the dry ingredients. Make a well in the centre and add the buttermilk and eggs. Mix thoroughly with a whisk. Stir in the butter.
- Pour into the skillet. Bake for about 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool. Serve warm or cold with chili or soup.
Cornbread