A South American favorite, that goes on its own or with any side dish…
While putting a list of recipes to try for the Bakeathon this year under my sub-theme of “Main ingredients 5 or under”, cornbread was always on my list. I still have my packs from the US and thanks to the long expiry dates, I have no pressure to finish my stock soon. 😀 After having tried the pancakes and the muffin, I have been wanting to make the cornbread recipe on the pack but then my family’s lack of interest in bakes made me take a backseat till this series had to happen. Even within the wanting to bake the cornbread, there was a twist…
The day I decided to bake the cornbread, I took out my milk from the fridge to curdle it to make buttermilk. I then noticed that the milk was smelling odd. So basically, I had sour milk in hand and I was upset that I will have to discard it. That is when some searches on Google and I was assured that sour milk goes perfectly well in recipes using buttermilk, since it is anyways spoiled with a little tinge of sourness. What a hurray moment! Got to make the cornbread and didn’t have to throw the milk… 😉 On a side note, my heart aches when I throw away leftover food. It makes me feel really bad. Anyway, I used that curdled milk to make the cornbread and there was no inkling of it. Hehe…
I baked the cornbread recipe from the pack with some changes – upped the cornmeal and reduced the all-purpose flour, used less baking powder and used butter instead of oil. Cornbread is usually very mild in sweetness, so if you want sweeter, then add a drizzle of honey or maple syrup to enjoy it. However, it is usually eaten in South American households with savory dishes like fried chicken or chilli con carne. Be your own guest and eat it the way you want. As you can see, I enjoyed it on its own with a cup of coffee over breakfast. Off to the recipe…
Old Fashioned Cornbread
Ingredients
- 1 1/4 cup cornmeal I used yellow
- 3/4 cup all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp sugar
- 1 egg large
- 1/4 cup butter melted
- 1 cup buttermilk
Instructions
- Preheat oven to 180 degrees. Grease and line an 8 inch pan with baking paper hanging out.
- In a mixing bowl, add the cornmeal, flour, baking powder, salt and sugar and whisk together to incorporate.
- In a mixing bowl, whisk together egg, butter and buttermilk till nicely done.
- Add into the dry ingredients and fold with a spatula till the whole mixture is moist. Do not overmix.
- Pour into the prepared pan and bake for 25 minutes or till a skewer comes out clean from the center.
- Cool in pan for five minutes. Enjoy warm...
Hello, just to let you know, Southerners traditionally do not put sugar in their cornbread. Northerners use sugar in cornbread. Also, it’s not unusual to allow it to brown a little on top, and to have baked it in a cast iron skillet.
All the best to you.
Thank you so much for your comments, good to know. Since we were having the cornbread on its own, I took the liberty to add a little sugar. I would try it in a cast skillet pan next for sure… 🙂
Tried this recipe last night and it was absolutely delicious and very easy to make! Thank you!
Thank you so much for trying and sharing your feedback… 🙂
This cornbread sounds delicious! I like the higher ratio of cornmeal than in most recipes wherein it is 1:1 with flour. Great bake!
I have made cornbread before and it was a disaster. None of my family liked it. I made your recipe again and it was perfect. I think sugar was what was missing from my previous recipe and we needed that. Love the flavor.