Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest called baked cornbread naktsi. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.
| Difficulty level : low |
| Prep time : 5 min |
| Rest time : – |
| Cook time : 20 min |
| Total time : 25 min |
| Yield : 6/8 servings |
| 1 cup all-purpose flour |
| 1 cup yellow cornmeal |
| 1 cup milk |
| 2/3 cup caster sugar |
| 1/3 cup butter, melted |
| 1 egg (large size) |
| 1 tbsp baking powder |
| 1 pinch salt |
Steps :
- Butter a 10 inch rond pan lined with parchment paper.
- Preheat the oven to 400°F.
- In a bowl, mix the flour, cornmeal, salt, sugar and baking powder.
- Make a well in the center and add the butter, milk and egg.
- Stir until the mixture comes together.
- Pour the batter into the pan and bake for 20 min until the top is golden brown and a toothpick inserted into the center comes out clean.
- Serve hot.
- Enjoy !
RECIPE ONLY ! 