Cornbread
Print Recipe
A delicious cornbread that goes well with spareribs, corn on the cob and coleslaw.
Course
Side Dish
Cuisine 
Ingredients
- 150 g cornmeal coarse or fine
- 100 g plain flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- ½ tbsp sugar optional
- 1 tsp ground chipotle
- 75 g butter melted
- 300 g buttermilk
- 1 egg
- 50 g cheddar grated
Instructions
- Preheat oven to 220°C (fan 200°C), and place a cast iron skillet or baking tin inside to heat.
- Mix the dry ingredients in a bowl: cornmeal, flour, baking powder, salt, sugar and chipotle.
- Add the buttermilk, melted butter and egg in another bowl.
- Mix well and stir in the cheddar.
- Butter the hot pan, pour the mixture into it, spread evenly and bake for 20–25 minutes until golden, fragrant and pulling from the sides.
- Optional flourish: Brush the top with melted butter and a pinch of chipotle while it rests.