Sometimes it is nice to just whip up a batch of traditional cornbread, like I remember from when I was growing up. This recipe is adapted to use weight since I stopped working in volume some time ago.
- 60g butter
- 250g whole milk
- 1 large egg, lightly beaten
- 215g cornmeal (fine or coarse, white or yellow)
- 120g white bread flour (all purpose flour would work here too)
- 100g sugar
- 14g baking powder
- 3g salt
Preheat the oven to 200°C. Find a baking dish roughly 20cm x 20cm square and 4cm high. I decided to use our heart-shaped baking form as it was roughly the same amount of space. Lightly oil or use a spray oil the inside of the dish.
Melt the butter in a small skillet over a low setting. Pour the milk into a mixing bowl, add the melted butter and the lightly beaten egg and with a whisk, mix them all thoroughly together. In a separate mixing bowl, mix all of the remaining dry ingredients together so that they are thoroughly mixed. Pour the dry ingredients into the wet ones and using a whisk mix them together until all of the dry ingredients have been incorporated. Do not over mix! The results should still have lumps in it.
Now using a spatula pour the batter into the pan, making sure that it is reasonably evenly spread out. Place the pan in the oven for 20-25 minutes or until a toothpick comes out of it cleanly.
Allow a short rest, then eat while still warm!
Just slice each piece down the middle and spread liberally with more butter. Enjoy!