mondomulia

Ever since tasting the cornbread at The Breakfast Club last week, I had been wanting to bake my own. As I have been trying to eat wheat-free recently, I initially looked for a gluten-free recipe. Unfortunately, this required rice flour which I didn't find in my local supermarket. So I decided to go for a classic white flour cornbread.

As usual, I used Punchfork to find an interesting recipe. If you haven't heard about Punchfork, it's a website that rates the best online recipes and displays them on its homepage, sorted by photographs. That's perfect for me, as I get inspiration on what to cook by how the food looks!

The recipe I chose was from an American blog, so all the measurements were in cups! After 10 minutes of trying to convert a cup of milk into grams, I gave up and searched the BBC Food website for an English recipe! ;)

This is the simple one I followed.

Ingredients

* 375g plain flour * 225g cornmeal * 1 tsp salt * 4 tsp baking powder * 110g sugar * 480ml milk * 2 free-range eggs * 110g, melted, plus extra for greasing

Preparation

Preheat the oven to 200°. Grease a baking pan with butter.

In a large bowl, combine all the ingredients together. Mix until you have the consistency of a sponge cake batter. (I tried to mix with a wooden spoon, but had to resort to an electric whisk to get the right texture.)

Pour into the prepared baking pan. Bake for about 25 minutes in the top of the oven. (I used a small pan and filled it up too much, so the bread didn't cook properly in the centre. To avoid this, make the bread approx. 1 inch high.)

The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.

See the original recipe here. It included sweetcorn, which I didn't use.