Cornbread

Name: Cornbread
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 50 grams Butter; 1 small onion, finely chopped; 225 grams Fine cornmeal; 140 grams Plain flour; 1 tbsp Sugar; 2 tsp Baking powder; 1 1/2 tsp Salt; 570 ml Buttermilk; 2 Eggs

MH Pora @mh_pora

London

Cornbread

Saved

Ingredients

45 mins

6 servings

50 gramsButter
1 smallonion, finely chopped
225 gramsFine cornmeal
140 gramsPlain flour
1 tbspSugar
2 tspBaking powder
1 1/2 tspSalt
570 mlButtermilk
2Eggs

Saved

Steps

45 mins

1

Heat oven to fan 210C. Smear some butter all over a 23cm cake tin or ovenproof frying pan.
2

Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
3

Meanwhile tip all the dry ingredients into a large mixing bowl.
4

Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions.
5

Pour over the dry ingredients and mix together until just combined and you have a batter.
6

Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean.
7

Cool in the pan for 10 mins, then turn out, cut into wedges and serve.