Corn bread

Name: Corn bread
Cook time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 1 cup cornmeal; 1 cup plain flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1 cup buttermilk; 1/2 cup butter, melted; 2 eggs, beaten; 2 tbsp brown sugar; 4 green onions, chopped

February 27, 2015

Frank Camorra's cornbread makes a versatile sponge for mopping up all kinds of goodies.Marcel Aucar

easyTime:30 mins - 1 hourServes:4

Corn bread is very versatile – it can be enjoyed with maple syrup and bacon or some refried chilli beans. When it is straight from the oven, I just eat it straight with salted butter. The cornbread can be cooked in a round baking tin if you don't have the right frypan.

Ingredients

1 cup cornmeal
1 cup plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup butter, melted
2 eggs, beaten
2 tbsp brown sugar
4 green onions, chopped

Method

Preheat oven to 180.
Grease a small heavy frypan and place a small circle of baking paper in the bottom.
Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl.
Mix buttermilk and melted butter in a separate bowl; gradually stir into the cornmeal mixture to make a batter.
Mix eggs and sugar into the batter. Fold green onions through the batter and pour into the prepared frypan.
Bake until a knife inserted into the centre comes out clean, about 25 minutes.
Cool in the pan for 10 minutes before removing to cool on a wire rack.