The aroma of cornbread fresh from the oven is irresistible and will combine well with any meal, from breakfast to a braai.
250 ml polenta (yellow mealie meal)
250 ml cake flour
15 ml baking powder
2.5 ml bicarbonate of soda
5 ml salt
375 ml buttermilk
2 large eggs
60 ml melted butter
50 ml maple syrup
- Pre-heat the oven to 200 ° C and grease an average loaf tin (280 x 220 x 65 mm/225 x 125 x 80 mm) with butter or non-stick cooking spray.
- Combine the dry ingredients in a medium mixing bowl, add the remaining ingredients, mix well to form a smooth batter and pour into the tin.
- Smooth the top and bake for about 25 minutes or until set and golden.
- Cool in the tin for a few minutes, turn out and allow to cool completely.
1 loaf of cornbread or about 16 slices.
Notes
- This bread can be stored for up to 3 days or longer if kept refrigerated
- It freezes very well. Thaw and reheat at 160 ° C for 8 – 10 minutes to serve warm
Variations
Add 125 ml cooked or drained canned kernel corn to the batter if a more chunky loaf is preferred.
Recipe by Carolié de Koster from Art Of Cooking page 709.
Photo credit: https://www.blessthismessplease.com