Let’s be honest here, when I was a child the only good thing about Soup nights were the cornbread. And boy oh boy did I eat that cornbread. I still love it (though I have grown to like some soup too) and think it’s the best addition to any winter warmer meal you’ve got underway!
Ingredients
- 2 large eggs
- 1 cup milk + 3 Tbsp
- 115g melted butter
- 185g all-purpose flour
- 1/2 cup yellow cornmeal* (polenta)
- 1 Tbsp sugar
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 Tbsp baking powder
- 75g grated tasty cheese
Optional extras;
- 1/4 cup sliced spring onion
- 2 Tbsp chopped jalapenos
- 1/2 cup corn kernels
- Extra grated tasty cheese for sprinkling on top
Cornbread Recipe
- Preheat the oven to 200’C and grease a 20cm baking dish.
- In a large mixing bowl, whisk together the eggs, milk and melted butter.
- Sift in flour and add polenta, sugar, paprika, salt, cheese and baking powder. Season to taste with salt and pepper, then stir until just combined. Try not to overmix.
- If you’re adding any of the optional extras stir them in now.
- Place batter into the greased dish, top with cheese if using, and bake for 30 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool in the dish for 10 minutes before serving, perhaps even with soup!
*Note! Cornflour is not the same thing as cornmeal. Make sure you use cornmeal for this recipe.
Feel free to experiment with flavour additions! The choice is yours.
Pair this beauty with French Onion Soup or Tromboncino Soup.
