Corn bread

Name: Corn bread
Total time: 5400 s
Yield: 6 servings
Cuisine: British
Ingredients: 100 gCornmeal; 160 gFlour; 100 g Sugar; 1 Table Spoon Baking powder; 1/2 Tea Spoon Salt; 50 g Rapeseed oil; 50 g Unsalted Butter; 2 Eggs; 240 g Milk; 2 Table Spoon Honey

Jay @cook_JSLondon

Take a break from regular bread with this fluffy cornbread that's baked to perfection

Jay @cook_JSLondon

Take a break from regular bread with this fluffy cornbread that's baked to perfection

Saved

Ingredients

Total 45 mins Prep15mins Cook 30mins

6 servings

100gCornmeal
160gFlour
100 gSugar
1 Table SpoonBaking powder
1/2 Tea SpoonSalt
50 gRapeseed oil
50 gUnsalted Butter
2Eggs
240 gMilk
2 Table SpoonHoney

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Steps

Total 45 mins Prep15mins Cook 30mins

1

Preheat the oven to 180 degrees(Gas mark4).
2

Lightly grease an 8-inch baking dish.
3

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
4

In a separate bowl, mix together melted butter and rapeseed oil.Pour the milk into the butter and the oil mixture and then mix the eggs and honey. Pour the butter mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the mix batter into the prepared baking dish.
5

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 30-35 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.