Cornbread

Prepared 0 of 6 steps

1. 01

   Prepare the pan

   Heat the oven to 200 °C. Grease a square dish about 20 × 20 cm with 10 g butter. Melt the remaining 75 g and cool until warm so it does not curdle the eggs when mixed.

2. 02

   Mix the dry ingredients

   Whisk cornmeal, wheat flour, sugar, baking powder, baking soda and salt thoroughly. Disperse the raising agents evenly, as clumps would leave bitter patches.

3. 03

   Prepare the wet ingredients

   Mix eggs gently with buttermilk without beating to a foam. Add melted butter and combine evenly. Use cultured buttermilk; substituting plain water changes how the soda works.

4. 04

   Mix briefly

   Pour wet ingredients into dry and fold with a spatula until no dry flour remains. A few lumps are fine. Do not overmix, which makes the wheat flour produce a dense, chewy crumb.

5. 05

   Bake until done

   Immediately spread in the dish and bake for 22–30 minutes until golden on top and a central skewer comes out dry. If the edges brown while the centre is wet, lower the heat and finish loosely covered with foil.

6. 06

   Rest before slicing

   Rest in the dish for 10 minutes, then move to a rack and cut into squares. Serve warm or at room temperature without corn kernels, cheese, onion, honey or extra butter for serving.