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Washington Post
Washington Post
Cornbread is the perfect accompaniment to soups, casseroles or a big bowl of chilli. American recipes usually call for cornmeal but you'll find polenta works a treat.A cast-iron skillet produces best results. This recipe forms part of the April 8 meal planner created in partnership with New World.
Ingredients
| 1 ½ cups | Coarse polenta, we use Ceres Organics (Main) |
| 3 Tbsp | All-purpose flour |
| 1 ¼ tsp | Baking powder |
| ¼ tsp | Salt |
| ¼ tsp | Baking soda |
| 1 tsp | Sugar |
| 360 g | Buttermilk (Main) |
| 1 | Large egg, beaten |
| 2 Tbsp | Unsalted butter, melted, plus a little softened butter for the skillet |
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Directions
- Place your 9-inch cast-iron skillet in the oven; preheat to 450 degrees.
- Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form afairly smoothand thick batter, then stir in the melted butter.
- Add the softened butter to the skillet in the oven; as soon as it melts, remove from the oven and tilt to coat the sides and bottom of the skillet. Pour in the batter. Return to the oven; bake (middle rack) for 17 or 18 minutes, until lightly browned on top and the cornbread has pulled away slightly from the edges of the pan.
- Serve warm, or at room temperature.
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