It's a versatile dish that can be served at any time. A slice of cornbread for breakfast or at tea-time? Socially acceptable. Serve it as dessert with ice cream or a drizzle of honey? No problem. Serve it like a carb alongside BBQ? Well, that's just tradition.
I found a recipe from the ever-reliable RecipeTin Eats, and I'm done with my search for a better cornbread. This one is simple and comes together pretty quickly. The quantity here is scaled up for the 2 cast iron pans I have, plus a wee bit more for the entire packet of cream corn (each packet weighs 380g around these parts).
Cornbread Recipe (RecipeTin Eats)
Makes enough for a 10.25" and a 6.25" pan
Refer to original recipe for full steps, including photos of the process
Ingredients
Dry Ingredients
200g yellow cornmeal
320g all-purpose flour
1.5 tbsp baking powder
160g white sugar
1/3 tsp table salt
Wet Ingredients
380g canned creamed corn
175g unsalted butter, melted, plus 1-2 tablespoons more for greasing the pans
3 small eggs , lightly beaten
260g full cream milk
Steps
1. Preheat the oven to 220C with cast iron pans placed within.
2. In a large mixing bowl, whisk the Dry Ingredients together.
3. In a separate large mixing bowl, whisk the Wet Ingredients.
4. Pour the Wet Ingredients into the Dry Ingredients. Mix well.
5. Add 1-2 tbsp butter to the hot skillets, and swirl it around the pan to butter the sides and the base of the pans.
6. Pour the batter into the pans, making sure to smooth out the surface. The amount of batter poured into the smaller pan would be 1/4 of the total batter. (Or, there should be three times as much batter in the 10.25" pan compared to the 6.25" pan.)
7. Turn oven down to 190°C and return the cast iron pans to the oven. The smaller pan should be done at around 15-20 minutes, and the larger cast iron pan about 30 - 35 minutes. The top should be lightly golden brown, and a toothpick inserted into the middle comes out clean.
8. Let cool slightly for 15 minutes before cutting into it. Best served warm.
