Savoury cornbread
Savoury cornbread is a moist and flavorful bread made with a combination of cornmeal and flour, ideal for pairing with soups and barbecues. This easy recipe features a simple mix of dry and wet ingredients baked to golden perfection.
Cook time 25 min
Prep time 10 min
Ingredients:
1 cup all-purpose white wheat flour1 tbsp baking powder
1 tsp salt
1 cup cornmeal
1 tsp sugar
1 cup milk (1% fat)
1/4 cup olive oil
1 egg
Savoury cornbread is a delightful, comforting dish that brings a bit of Southern charm to any meal. This recipe is easy to prepare and delivers deliciously moist and flavor-rich cornbread. It's perfect alongside soups, salads, and barbecue, or even enjoyed on its own as a hearty snack.
Instructions:
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of all-purpose white wheat flour, 1 tbsp of baking powder, 1 tsp of salt, 1 cup of cornmeal, and 1 tsp of sugar.
- Mix well to ensure even distribution of the baking powder and salt throughout the dry ingredients.
- In a medium bowl, whisk together 1 cup of milk, 1/4 cup of olive oil, and 1 egg until smooth and well combined.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula if necessary.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cornbread from the oven and let it cool in the pan for about 10 minutes.
- After it has slightly cooled, cut into squares and serve warm.
Creating savoury cornbread at home is a rewarding experience that results in a versatile side dish or snack. Whether you stick to the basic recipe or get creative with add-ins, this cornbread is sure to please. Enjoy it warm with a pat of butter or use it to soak up the flavors of your favorite soups and stews. Happy baking!
Savoury cornbread FAQ:
Bake the cornbread for 20-25 minutes in a preheated oven at 400°F (200°C). It’s done when the top is golden brown and a toothpick inserted in the center comes out clean.
Check for doneness by inserting a toothpick into the center of the cornbread. If it comes out clean or with a few moist crumbs, the cornbread is ready. The top should also be golden brown.
Yes, you can use a different pan size; however, baking times may vary. If using a larger pan, the cornbread may bake faster, while a smaller pan may require more time. Always check for doneness.
You can substitute whole wheat flour for the all-purpose flour for a healthier option. If you don’t have olive oil, melted butter or vegetable oil can work well. You can also use non-dairy milk for a dairy-free version.
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze the cornbread for up to 3 months.
Cooking Tips:
- Preheat your oven to 375°F (190°C) to ensure even baking.
- Use a cast iron skillet for true Southern-style cornbread with a crispy crust.
- Do not overmix the batter; this can make the cornbread dense.
- For added flavor, consider adding a cup of shredded cheese or a handful of chopped jalapeños to the batter.
- Let the cornbread cool for a few minutes in the skillet after baking to make it easier to slice.
Nutrition Facts
8 ServingsCalories 160kcal
Protein 5g
Carbohydrates 30g
Fiber 1.25g
Sugar 2.49g
Fat 9g
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