Corn Bread

I am a Brit by birth and I probably don’t fully understand or appreciate tastes from other parts of the world. So …

I decided to try something different and make a recipe from the USA. I made cornbread. I am told that there are two kinds of cornbread, also definitely two camps as to which one is the original and best cornbread. I haven’t got a preference or opinion on what is the right type of cornbread to make, just that I made the plain unsweetened one. Apparently there is cornbread that you can make with honey and lots of other variations that are savoury too.

I made a totally plain, unsweetened version of the bread. You could add in some chilli powder, or curry, onions, whatever you like to change the flavour of this recipe. You can also add in bacon, sausage, vegetables or even cheese.

You can eat this cornbread along with almost any savoury meal such as stew, soup, chilli. Some people love to spread some honey on theirs and swear that there’s no other way to enjoy cornbread.

Plain Corn Bread

2 cups cornmeal, I used yellow

1.5 cups plain flour

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

3 beaten eggs

2 cups of milk

1/4 cup melted butter


Heat the oven to 220C. You need to have ready a greased 9inch square cake pan.

In one mixing bowl add the flour, cornmeal,salt,baking powder and baking soda

In another bowl mix together eggs, milk and melted butter.

Pour the wet ingredients into the dry ingredients bowl and mix it all together to get a batter like consistently.

Pour the mix into your cake pan and bake for 35 minutes or until a skewer inserted into the centre comes out clean.

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