Cornbread
Cornbread has deep roots in Native American and Southern cuisine, becoming a defining staple of the American South.
A classic Southern American side, golden and slightly sweet with a tender, crumbly texture — baked in a hot cast-iron skillet for a crisp, buttery crust.
Ingredients
Method
Preheat a cast-iron skillet in the oven while mixing the batter.
Combine cornmeal, flour, sugar and baking powder.
Whisk in buttermilk and melted butter until just combined.
Pour into the hot, greased skillet and bake at 220C for 20-25 minutes until golden and firm.
Preheating the skillet before adding the batter gives cornbread its signature crisp, browned bottom crust.
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