Tuesday, June 14, 2011

Comforting Cornbread

Another recipe that marks my NZican identity - this sweet, soft loaf is best eaten fresh from the oven, slathered with butter - mmm mmm.

Ingredients:
  • 1/2 cup flour
  • 1 1/2 cups cornmeal*
  • 4 Tablespoons sugar
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 1 1/2 cups milk
Method:
  1. Preheat oven to 205 degrees C (400F).
  2. Stir flour, cornmeal, salt and sugar in large bowl.
  3. Add eggs and sour cream.
  4. Beat until very smooth.
  5. Dissolve baking soda in milk, then add to previous mixture and stir well. This will produce a very runny mixture.
  6. Pour into a buttered 9-inch loaf tin (22.5 cm)...the deeper the better.
  7. Bake for 45-55 minutes; the loaf should be lightly browned on top.

*This is not cornflour or grits - you're looking for something like this:
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