An iconic staple of Southern US cuisine, cornbread is not only perfect for pairing with chilli and soups but can also stand alone as a hearty dish with the right additions. While reminiscent of banana bread in that it isn’t a traditional loaf, its versatile nature makes it an excellent gluten-free choice for any meal.
Ingredients and Preparation
To prepare cornbread, you will need the following ingredients for a batch serving six: 200g of coarse cornmeal or polenta, 240ml of buttermilk, 2 tablespoons of bacon grease or butter or oil, ½ teaspoon of salt, 2 beaten eggs, 1 teaspoon of baking powder, ¼ teaspoon of bicarbonate of soda, and optionally, 2 teaspoons of soft light brown sugar. The preparation time is 10 minutes, including a 2-hour soaking period and a 25-minute cooking time.
Selecting and Toasting Cornmeal
While stoneground cornmeal offers superior flavour, it might not always be readily available—coarse varieties typically suffice. For an enhanced flavour profile, toast the cornmeal by placing it in a hot, dry pan, cooking until fragrant and stirring continuously to avoid burning. This step should take just a couple of minutes.
Soaking Cornmeal
Combine half of the cornmeal with buttermilk in a large bowl to soak for several hours or overnight. If buttermilk is unavailable, substitute with an equal amount of milk, adding lemon juice or vinegar later in the process.
Preparing for Cooking
Prepare your ingredients before cooking, as the reaction between bicarbonate and buttermilk begins swiftly. Preheat your oven to 220°C (200°C fan)/425°F/gas mark 7. An ovenproof frying pan of about 20cm is ideal for achieving a crispy base, but a greased cake or tart tin will also work.
Incorporating Fat
For those who consume pork, bacon fat adds a wonderful taste to cornbread. It’s beneficial to heat any chosen fat until sizzling before using it to grease the cooking pan.
Mixing the Batter
Mix the remaining toasted cornmeal with the buttermilk-soaked portion, adding salt, eggs, baking powder, bicarbonate of soda, and sugar. Although sugar may seem unconventional, it compensates for the sweetness typically present in well-ripened milling corn, helping to replicate authentic flavours.
Baking the Cornbread
Add the heated fat to the batter, heat the pan further, and pour in the mixture, ensuring it sizzles upon contact. Spread it evenly and bake for about 20-25 minutes until golden and firm. Cornbread retains its quality well when reheated and can be stored frozen.
Modifications for Enhanced Flavour
This recipe lends itself to various flavours. Consider adding 70g of grated cheddar or red leicester cheese alongside chopped jalapeño chilli. Top with additional cheese and the remaining chilli before baking. Alternatively, you can include cooked beans, bacon pieces, feta, chorizo, corn, or other compatible ingredients. A recommendation is to pair the cornbread with butter whipped with hot honey for a delightful taste explosion.
Reporting based on coverage first published by theguardian.com.