Everyone tends to think of cornbread as a Christmas dish, well at least they do here in Singapore. But I absolutely love making this because it is a great delicious side dish to have with roast chicken. Most people think it's main purpose is to be crumbled and stuffed into a bird as stuffing but warm out of the oven with butter melting on it, this is a piece of heaven. I change the recipe up by adding a handful of cranberries or chopped herbs if I want variety or extra flavour. But this tastes absolutely good on it's own.
Ingredients:
Butter for greasing a square 23cm tin
175g of cornmeal or polenta
125g plain flour
45g caster sugar
pinch of salt
1 tbsp baking powder
250ml full fat milk
1 egg
45g unsalted butter, melted and cool
Method:
1) Preheat the oven to 200 degrees celcius.
2) Mix the cornmeal, flour, sugar, salt, baking powder in a large bowl
3) Beat the milk, the egg, and cooled melted butter. Add the egg mix to the dry ingredients and mix.
4) Put in tin and bake for 15-20 minutes till the cornbread is slighly pulling away from the sides.
Spread with soft butter when warm and enjoy!
Good Luck!
