Fine yellow cornmeal mixed with buttermilk creates this classic golden cornbread.
200g
120g
30g
2tsp
0.5tsp
1tsp
75g
240ml
120ml
2piece
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 200g | — | — | |
| 2 | | 120g | — | — | |
| 3 | | 30g | — | — | |
| 4 | | 2tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 75g | — | — | |
| 8 | | 240ml | — | — | |
| 9 | | 120ml | — | — | |
| 10 | | 2piece | — | — | |
| 11 | | 2tbsp | — | — |
Measure the fine yellow cornmeal into a large mixing bowl.
Fine yellow cornmeal · 200 g
Add the plain flour to the fine yellow cornmeal.
Plain flour · 120 gAdd the caster sugar to the fine yellow cornmeal and plain flour.
Caster sugar · 30 gAdd the baking powder to the dry ingredients in the bowl.
Baking powder · 2 tspAdd the bicarbonate of soda to the cornmeal flour mixture.
Bicarbonate of soda · 0.5 tspAdd the salt to the plain flour mixture and bicarbonate of soda.
Salt · 1 tspWhisk all the dry ingredients together thoroughly until evenly combined.
Add the butter to a small saucepan.
Unsalted butter · 60 g
Melt the butter over a low heat, swirling the pan gently, then remove from the heat.
Pour the whole milk into the melted butter.
Whole milk · 240 mlPour the buttermilk into the melted butter and whole milk.
Buttermilk · 120 mlCrack the eggs into the butter and milk mixture, discarding the shells.
Egg · 2 pieceAdd the sunflower oil to the egg mixture.
Sunflower oil · 2 tbspWhisk the egg mixture and sunflower oil together until smooth and well combined.
Preheat the oven to 220°C.
Pour the wet ingredients into the bowl of dry ingredients.
Fold the wet and dry ingredients together with a wooden spoon until just combined — do not overmix.
Add the butter to the cast-iron skillet and swirl quickly to coat the base and sides as it melts.
Unsalted butter · 15 g
Pour the cornbread batter into the butter-coated skillet.
Place the skillet in the oven.
Bake the cornbread (in a 25 cm cast-iron skillet) until the top is golden and a skewer inserted into the centre comes out clean, about 21 minutes.
Using oven gloves, remove the skillet from the oven.
Leave the cornbread to rest in the skillet for 5 minutes before slicing.
Slice the cornbread into 8 equal wedges and serve directly from the skillet.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 200 g | | Measure the fine yellow cornmeal into a large mixing bowl.⏱ 20sResultFine yellow cornmeal |
| 2 | 120 g | | Add the plain flour to the fine yellow cornmeal.⏱ 15sResultFine yellow cornmeal and plain flour |
| 3 | 30 g | | Add the caster sugar to the fine yellow cornmeal and plain flour.⏱ 10sResultFine yellow cornmeal and plain flour and caster sugar |
| 4 | 2 tsp | | Add the baking powder to the dry ingredients in the bowl.⏱ 10sResultPlain flour mixture |
| 5 | 0.5 tsp | | Add the bicarbonate of soda to the cornmeal flour mixture.⏱ 10sResultPlain flour mixture |
| 6 | 1 tsp | | Add the salt to the plain flour mixture and bicarbonate of soda.⏱ 10sResultPlain flour mixture |
| 7 | — | | Whisk all the dry ingredients together thoroughly until evenly combined.⏱ 2 minResultDry cornbread mixture |
| 8 | 60 g | | Add the butter to a small saucepan.⏱ 20sResultUnsalted butter |
| 9 | — | | Melt the butter over a low heat, swirling the pan gently, then remove from the heat.⏱ 1 minResultMelted butter |
| 10 | 240 ml | | Pour the whole milk into the melted butter.⏱ 20sResultMelted butter and whole milk |
| 11 | 120 ml | | Pour the buttermilk into the melted butter and whole milk.⏱ 15sResultMelted butter and whole milk and buttermilk |
| 12 | 2 piece | | Crack the eggs into the butter and milk mixture, discarding the shells.⏱ 15sResultEgg mixture |
| 13 | 2 tbsp | | Add the sunflower oil to the egg mixture.⏱ 10sResultEgg mixture |
| 14 | — | | Whisk the egg mixture and sunflower oil together until smooth and well combined.⏱ 1 minResultWhisked wet cornbread mixtureused in step 16 |
| 15 | — | | Preheat the oven to 220°C.⏱ 5 min |
| 16 | Whisked wet cornbread mixturestep 14 | | Pour the wet ingredients into the bowl of dry ingredients.⏱ 20sResultDry cornbread mixture and whisked wet cornbread mixture |
| 17 | — | | Fold the wet and dry ingredients together with a wooden spoon until just combined — do not overmix.⏱ 1 minResultCornbread batterused in step 19 |
| 18 | 15 g | | Add the butter to the cast-iron skillet and swirl quickly to coat the base and sides as it melts.⏱ 1 minResultButtered hot skillet |
| 19 | Cornbread batterstep 17 | | Pour the cornbread batter into the butter-coated skillet.⏱ 20sResultButtered hot skillet and cornbread batter |
| 20 | — | | Place the skillet in the oven.⏱ 10sResultButtered hot skillet and cornbread batter |
| 21 | — | | Bake the cornbread (in a 25 cm cast-iron skillet) until the top is golden and a skewer inserted into the centre comes out clean, about 21 minutes.⏱ 21 minResultBaked cornbread |
| 22 | — | | Using oven gloves, remove the skillet from the oven.⏱ 10sResultBaked cornbread |
| 23 | — | | Leave the cornbread to rest in the skillet for 5 minutes before slicing.⏱ 5 minResultRested cornbread |
| 24 | — | | Slice the cornbread into 8 equal wedges and serve directly from the skillet.⏱ 1 minResultCornbread |
| Total Time | 37 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | per serving |
|---|---|
| 300kcal | |
| 7g | |
| 14g | |
| 7g | |
| 37g | |
| 6g | |
| 2g | |
| 474mg |
Fine yellow cornmeal mixed with buttermilk creates this classic golden cornbread.
What you’ll doYou will whisk cornmeal, flour, sugar, raising agents and salt together, then mix melted butter, milk, buttermilk, eggs and oil. The two are folded together just until combined and baked in a hot buttered skillet.
