31 Days of MOO No. 5 Cornbread
This is my version of corn bread after adjusting a couple of different recipes. It's quick and easy to make, and less sweet than the traditional corn bread recipes; in fact there is no sweetener in this recipe at all and it is just delicious.
Ingredients:
1 cup cornmeal
1 cup plain flour
2 large eggs, beaten
1 cup milk
1/4 cup butter, melted
Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.
This cornbread doesn't rise very high, but it is light and fluffy and delicious with a chilli or stew. It will dry out overnight, so try it thinly sliced and toasted the next day with eggs on top or raspberry or apricot jam.
It freezes and thaws really well, and makes great breadcrumbs. It can also be used to make stuffing for poultry when it is dry and crumbly.
Ingredients:
1 cup cornmeal
1 cup plain flour
2 large eggs, beaten
1 cup milk
1/4 cup butter, melted
Method:
Stir all ingredients in mixing bowl until just combined. Mix with electric mixer on medium speed for one minute. Pour into well greased 20cm square cake tin. Bake at 220 degrees Celsius for 20 - 25 minutes until golden brown. Cool on wire rack.
This cornbread doesn't rise very high, but it is light and fluffy and delicious with a chilli or stew. It will dry out overnight, so try it thinly sliced and toasted the next day with eggs on top or raspberry or apricot jam.
It freezes and thaws really well, and makes great breadcrumbs. It can also be used to make stuffing for poultry when it is dry and crumbly.