CORNBREAD

I’m totally addicted to cornbread. Both savoury and a little sweet, the original recipe was given to me by my friend Ben Meyer, a fantastic chef in Oregon, whose grandmother gave it to him… so you know it must be good!

Unlike wheat bread, which requires plenty of time and patience, this bread will take you 5 minutes to make and will be on the table within the hour. It has become my go-to when I run out of bread and need a quick fix that is nearly impossible to ruin.

To make it a little fancy, you can add some dried smoked chilli or cooked corn kernels; you can also reduce the sugar slightly, but remember that real cornbread is meant to be a little sweet.

Serve alongside a Southern US–inspired dinner of fried chicken, or spicy pulled pork with steamed green beans and your favourite local beer. It’s also great slathered with fresh butter and honey for breakfast.

MAKES: 1 loaf, serving up to 6 people

INGREDIENTS

125 g (4½ oz) butter

250 ml (9 fl oz/1 cup) buttermilk, or 185 ml (6 fl oz/¾ cup) milk and 70 g (2½ oz/¼ cup) plain yoghurt

1 free-range egg

180 g (6 oz/1 cup) cornmeal (coarse polenta)

75 g (2½ oz/1/3 cup) granulated white sugar, or 2 tablespoons honey

150 g (5½ oz/1 cup) plain (all-purpose) flour

½ teaspoon sea salt

½ teaspoon bicarbonate of soda (baking soda)

2 finely chopped spring onions (scallions), plus extra to serve

sliced long red chilli, to serve (optional)

EQUIPMENT

20 cm (8 inch) square baking tin or round cast-iron frying pan

small saucepan

2 bowls

whisk

wooden spoon

CORNBREAD METHOD

1.

Get your oven ready: Preheat the oven to 180°C (350°F).

2.

Prepare your pan: Using a piece of baking paper (or your fingers), liberally grease your baking tin or frying pan with a teaspoon of the butter.

3.

Melt and mix your wet ingredients: Melt the remaining butter in a small saucepan, then remove from the heat and let cool for a few minutes. Whisk the buttermilk and egg in a bowl, then stir in the cooled melted butter.

4.

Mix your dry ingredients: In a separate bowl, mix together the cornmeal, sugar, flour, salt, bicarbonate of soda and spring onion until well blended.

5.

Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Don’t have a heavy hand when mixing, as it will make the cornbread tough; it’s okay if the batter is a little lumpy.

6.

Pour and bake: Pour the batter into the baking tin or frying pan. Bake for 30–35 minutes, or until the top is nicely golden and a toothpick inserted in the centre comes out clean. A few cracks will appear on the surface, which is fine. Serve sprinkled with extra spring onion, and sliced red chilli if desired.

HOW TO USE

  • Serve with pulled pork and sautéed seasonal greens for a Southern US–style feast.
  • Slather with butter and honey for a decadent breakfast.
  • Instead of a loaf, make 6 large muffins for lunchboxes, by baking the batter in a six-hole muffin tin for 20–25 minutes.
  • Cut into squares and top with Labne, Gravlax and salmon roe.