Cornbread
Ingredients
- 166.7 gCorn flour
- 100 gWheat flour
- 33.3 gWhite sugar
- 0.7 tbspBaking powder
- 0.7 pinchGray sea salt
- 200 mlFermented milk
- 1.3 pcEgg
- 66.7 gUnsalted butter (melted)
Method
A golden, crunchy crust hiding a bright yellow, dense, and soft center. The aroma of warm butter and toasted corn filling the kitchen tells you it's ready.
- 1
Preheat oven to 200°C. Generously grease a square or round pan with butter to ensure a clean crust that doesn't stick.
- 2
In a bowl, combine cornmeal, wheat flour, white sugar, baking powder, and grey sea salt. Whisk dry to evenly distribute the leavening agent.
- 3
In another container, beat the eggs with the fermented milk. Pour in the melted but not hot butter while stirring.
- 4
Pour the liquids onto the dry ingredients. Mix quickly with a spatula. The batter should remain slightly lumpy; overmixing will result in a tough bread.
- 5
Bake for 20 to 25 minutes. The top should be golden and firm. A knife inserted in the center must come out clean.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter once liquids are added; that's the secret to tenderness.
- If you have a cast-iron skillet, bake it in there for an even more rustic crust.
How long does this dish keep?
Keeps for 2 days in a dry cloth. Toast for a few seconds to bring back the texture.
