Cornbread
Cornbread is a classic of Southern United States cuisine. At home we eat it warm with honey, maple syrup, or with butter on top. Perfect for breakfast and as a snack, it nicely complemments a bowl of lentil soup. Not-to-be-missed on the Thanksgiving feast and summer BBQs.
Servings: 10
Calories: 389kcal
Equipment
Ingredients
- 1 ½ cups cornmeal 210g
- 1 ½ cups all-purpose flour 190g
- 4 tablespoons brown sugar 50g
- 1 tablespoon baking powder 12g
- 1 teaspoon salt 6g
- 2 eggs, lightly beaten l100g
- 1 cup milk 240ml
- 1 ¼ cups sour cream 300g
- 4 tablespoons melted butter 56g
- 1/3 cup corn oil 75ml plus a little to grease the skillet
- 1 ½ cups fresh sweet corn kernels 225g - 1 to 2 shucked ears
Instructions
- Preheat oven to 375°F (190°C).
- Grease a cast iron skillet or baking dish with a brush and oil.
- In a bowl, mix all dry ingredients: cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, mix eggs, brown sugar, milk, sour cream, melted butter, and oil.
- Fold this mixture into the bowl with the dry ingredients, being careful not to overmix.
- Fold in the corn kernels.
- Pour the batter into the skillet and bake for 35 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes. Serve warm with honey, or at room temperature.
Nutrition
Calories: 389kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 306mg | Potassium: 373mg | Fiber: 3g | Sugar: 9g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg