Cornbread -

Cornbread

Made from maize meal and soured milk, this simple, rustic savoury bread is delicious served alone as a snack, or with stews.

Ingredients

Oil for greasing
125 g bacon fat, dripping or margarine
175 g maize meal (or cornmeal or fine polenta)
1 teaspoon salt
1 teaspoon gluten-free baking powder
½ teaspoon bicarbonate of soda
200 ml milk with squeeze of lemon juice or buttermilk
2 eggs, medium-sized, beaten

Details

Serves: 6

Method

Preheat the oven to 200°C, gas mark 6. Grease a square 20 cm cake tin with a little oil.

Melt the fat in a small saucepan over low heat, then leave to cool. Mix the maize meal, salt, baking powder and bicarbonate of soda in a bowl.

Add the soured milk or buttermilk, beaten eggs and melted fat. Mix together all of the ingredients until thoroughly combined.

Pour into the greased cake tin and bake in the preheated oven for 30 minutes. The bread should be firm to the touch when ready. Serve either warm or cold, cut into squares.

Related food category:

• Cake and Bread