Cornbread
Created for Little Forest Folk Life by Two Teaspoons
Makes approximately 12 pieces
· 125g cornmeal or fine polenta
· 125g plain white flour
· 2 teaspoons baking powder
· 1 teaspoon sea salt
· 1/2 teaspoon bicarbonate of soda
· 2 medium free-range eggs
· 150g plain whole milk yoghurt
· 150ml whole milk
· 25g unsalted butter, melted
· 1 tablespoon runny honey
Pre-heat the oven to 200°C (fan oven). Place greaseproof baking paper into a 20-25cm square baking tin, press the corners down to help the paper fit the tin.
Mix the cornmeal, flour, baking powder, salt and bicarbonate of soda together in a bowl. Make a well in the middle.
In a separate bowl whisk the eggs, yoghurt, milk, melted butter and honey together. Pour the mixture into the well in the dry ingredients bowl and stir everything together. Do not overmix, a few lumps are fine.
Pour the batter straight into the baking tin and bake in the oven for 20 minutes. The cornbread will turn golden and shrink away from the edges of the tin when it is cooked.
Leave the cornbread in the tin on a wire cooling rack to cool for a few minutes. You can then cut the bread into squares – best served warm!
The cornbread pieces are great in a picnic or packed lunch or even as a sandwich alternative. They also go very well with our slow cooked beans or any of our soups and stews. You can make all sorts of flavours - sweetcorn, feta, spring onion or olives are just some suggestions that you could try adding. Have fun experimenting! Add a handful of any of the extra ingredients you choose.
The cornbread can be frozen, make sure it is wrapped tightly in greaseproof paper or freezer wrap before freezing. Defrost thoroughly before eating.
