this recipe is a variation of the popular Texas Roadhouse Cornbread recipe. Serving it warm especially with honey and butter (or butter honey!) is heavenly!
- 1 cup corn meal
- 1 cup self rising flower
- 3/4 tsp salt
- 1 tsp baking powder
- 4 Tbsp sugar
- 3 eggs
- 1 cup milk
- 20g butter
- 1/2cup of sour cream
- mix corn meal, flour, salt, baking powder and sugar in a bowl
- melt butter
- dip a brush in the melted butter and paint all sides of a bread mould. Then dust each side with flour to avoid the cornbread from sticking to the mould
- mix the wet ingredients (butter eggs, milk, sour cream) and beat them
- pour the beaten mixture into the dry ingredients and stir thoroughly. You should end up with a very wet dough that can be poured into the prepared mould
- now it is time to preheat the oven to 220C (450F). Bake the bread for about 25' or until a wooden toothpick inserted into the center comes out clean
- let it cool for a little before taking the bread out of its mould.