- 1 cup fine cornmeal
- 1 cup unbleached white flour
- 2 tsp aluminium-free baking powder
- 1/2 tsp sea salt
- 3 tbsp extra virgin olive oil
- 1/2 cup buttermilk
- 1/2 cup water
- 2 large eggs
- 1 tsp orange zest
- 1 tsp chilli, finely chopped
Pre-heat oven to 180C. Oil a 20cm oven-proof cast-iron skillet and heat in the oven for three minutes.
In a large bowl, whisk together the dry ingredients. Set aside. In another bowl, whisk together all the wet ingredients. Stir the dry into the wet and slowly combine evenly. Add the orange zest and the chilli and incorporate.
Remove the hot skillet from the oven, pour in the batter and bake for 35-40 minutes or until a skewer comes out cleanly when inserted into the centre of the corn bread. Remove from the oven and let cool for a few minutes.
- Cuisine - Mexican