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Southern style cornbread

By June 30, 2017 , , ,

I love cornbread and have tried many recipes over the years, but they haven't quite hit the spot for me. When coming up with recipes, I tend to do a lot of research and testing before I hit on something I'm happy with. I also like to get a feel for recipes that have a lot of history too. Cornbread is often associated with deep south American cooking and this recipe is my take on it. I like to cook this bread on the BBQ as it adds a nice smokey flavour. This bread is best eaten warm and on the day it is made. 

230g  coarse polenta/coarse corn meal
130g plain flour
30g soft brown sugar
2 eggs beaten
300ml milk
2g sea salt crystals
10g baking powder
50g pork fat or fat rendered from streaky bacon lardons

Set your BBQ up for indirect cooking at 190c
Place the pork fat in a non stick baking tin and place in the BBQ to allow the fat to melt and come up to temperature

Mix the flour, sugar, salt, baking powder and polenta together in a bowl
Add the eggs and milk and stir to make a thick batter
Make sure the fat in the baking tin is really hot and sizzling
Pour the cake mix into the hot fat and cook for 35 - 45 minutes until golden brown, you can also test for doneness by inserting a skewer, if it comes out clean the bread is ready

You can also cook this in the oven, set the oven to 190c (fan) 200c (normal)
Place the baking tin with the fat in the oven to allow it to heat up
Pour the cake mix into the hot fat and cook for 35 - 45 minutes until golden brown

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