Cornbread is an age proven food that goes back to the native Indian in the USA who dried and ground corn into flour for their bakery. The US settlers adopted the recipe and made it a major staple of American food. Not surprisingly cornbread is predominantly found in the West and Southwest of the USA. It comes in two forms, savory and sweet.
I found this recipe on the internet and adjusted it minimally.
The recipe here is for a sweet version. I have made it many times and each batch turned out really well. Ideally, you enjoy the bread warm with butter (or with honey-butter).
- 3/4 cup cornmeal
- 3/2 cups flour
- 1 tbsp baking power
- 1/2 cup white sugar (a bit less works well as we add honey)
- 1/4 tsp salt
- 1 cup canned, creamed corn
- 1/2 cup melted butter (your choice of salted or not)
- 2 eggs
- 3/4 cup milk
- 1 large tbsp honey
- place the dry ingredients in a bowl and mix
- add the wet ingredients and mix
- you should get a very wet dough, almost like a batter - add flour to get the right consistency
- pour dough into one or more shapes - I use metal bread moulds and line it with parchment paper
- bake in the preheated oven at 190C for 25-30 minutes - a toothpick inserted in the middle should come out clean
- serve warm with butter/honey-butter