American Corn Bread
Classic American cornbread — warm, crumbly, and slightly sweet — brings a warm, gluten-free option to complement your weeknight meals. It comes together quickly, without the fuss of kneading a traditional dough. A quick and tasty bake that’s sure to become a new favourite.
Ingredients
180g cornmeal (often labelled ‘polenta’ in Australia)
180g gluten-free flour (normal is ok too!)
100g sugar (optional)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 eggs
90g butter, melted
360 ml buttermilk (you can substitute with equal parts Greek yoghurt and milk!)
Method
Preheat oven to 190 C and grease one medium sized cast-iron skillet, baking tray or loaf tin. *Note that cooking time will vary depending on which you choose!
In a large bowl, sift together dry ingredients: cornmeal, flour, sugar, baking powder, baking soda and salt.
In a small bowl whisk together all liquid ingredients: eggs, butter, and buttermilk - don’t worry if butter resolidifies.
Add the liquid ingredients to the dry ingredients and mix gently with a spoon until just combined and still slightly lumpy, being careful not to over-mix!
Spread evenly into greased pan.
Bake until done, cornbread should be lightly golden brown and a toothpick or knife inserted inside comes out clean, approximately 20 minutes.
Cool for five minutes, then remove from tray. Best served warm (we like it with butter and maybe some hot honey)! Can also be stored wrapped or covered in the fridge for several days. Freezes well too. Reheat in oven or microwave.
Try these next…
