Another simple bread that is baked without yeast and can therefore be whipped up in almost no time at all. It's not really bread, but a cake without sugar, and I'm absolutely crazy about it.
Recipe for cornbread
Delicious and flavorful recipe for cornbread made with few ingredients.
We have the recipe from the book: “Everyday Food from River Cottage“, where author Hugh Fearnley-Whittingstall says the following about the recipe:
“Yet another simple bread, baked without yeast and therefore can be knocked together in almost no time. In reality, it’s not bread, but a cake without sugar, and I absolutely love it.
The basic version tastes heavenly with bacon for breakfast or as a side dish for soups or stews with beans. But if you add a few extra ingredients (see suggestions below), the bread becomes a complete meal, and you might just need to serve a bit of scrambled eggs or a salad on the side.”
Servings: servings
Cornbread
Another simple bread that is baked without yeast and can therefore be whipped up in almost no time at all. It's not really bread, but a cake without sugar, and I'm absolutely crazy about it.
Ingredients
- 125 gram Cornmeal Or fine polenta flour (or use half fine/half coarse polenta – it gives texture)
- 125 gram Wheat Flour
- 10 gram Baking Soda
- 6 gram Sea Salt Fine
- 2.5 gram Baking Soda
- 2 pcs. Egg
- 21 gram Honey Liquid. Or brown sugar
- 150 gram Buttermilk Or plain yoghurt
- 150 gram Whole Milk
- 25 gram Butter Unsalted and melted
Instructions
- Grease a square baking pan (23 x 23 x 4 cm)
- Mix cornmeal, flour, baking powder, salt, and baking soda together in a large bowl.
- Make a well in the center.
- Whisk eggs, honey or sugar, buttermilk or yogurt, milk, and butter together.
- Pour the mixture into the well in the dry ingredients and stir until just combined.
- Do not overmix – a few lumps in the batter are perfectly fine.
- The goal is to get the bread into the oven as quickly as possible once the baking soda and buttermilk start to react.
- Pour the batter into the pan and bake it in the oven for 20 minutes at 220 degrees Celsius (428 degrees Fahrenheit), until the bread is golden and has slightly pulled away from the sides of the pan.
- Remove the pan from the oven and place it on a wire rack to cool for a couple of minutes before cutting the bread into squares.
- Serve it warm.
Notes
Variations:
Cornbread almost begs for experimentation. Try adding fried bacon bits, fried pieces of chorizo, chopped olives, mushrooms (fried with garlic and seasoned), and chopped herbs like cilantro and chives.
Add 50 g cooked corn (fresh or canned).
Follow the recipe above, stir 50 g grated strong cheddar cheese into the dry ingredients, and add the corn mixture to the wet ingredients.
Cornbread almost begs for experimentation. Try adding fried bacon bits, fried pieces of chorizo, chopped olives, mushrooms (fried with garlic and seasoned), and chopped herbs like cilantro and chives.
Cornbread with Cheddar, Chili, and Spring Onions
Sauté 6 sliced spring onions and 1/4 – 1 green or red chili, deseeded and finely chopped, in 1 tbsp rapeseed oil or olive oil until soft but not colored.Add 50 g cooked corn (fresh or canned).
Follow the recipe above, stir 50 g grated strong cheddar cheese into the dry ingredients, and add the corn mixture to the wet ingredients.