Slightly sweet American bread made from cornmeal that can be eaten as a side dish to savory dishes or with coffee
Ingredients
- 50 grams of brown sugar
- 2 medium eggs
- 1 tablespoon liquid honey
- 100 grams of butter
- 320 milliliters of buttermilk rough estimate
- 180 grams of corn flour
- 180 grams of wheat flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 190 degrees top and bottom heat. Grease a large ovenproof dish (approx. 20*30cm) or a large cast iron pan and dust with flour. Melt the butter and let it cool to lukewarm.
- Whisk the sugar with the eggs. Then stir in honey, melted butter and finally the buttermilk.
- Mix the dry ingredients together well. Add to the wet ingredients and stir everything briefly but vigorously. If necessary, add a little more buttermilk if the dough is too thick.
- Pour the dough into the tin, smooth it out and bake for around 25-30 minutes. Not too long so that the cornbread doesn’t get dry. Brush with a little more melted butter if desired.
