Cornbread

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 455
• Protein: 10 g
• Carbs: 67 g
• Fat: 18 g

Ingredients

• 166.7 g Corn flour
• 100 g Wheat flour
• 33.3 g White sugar
• 0.7 tbsp Baking powder
• 0.7 pinch Gray sea salt
• 200 ml Fermented milk
• 1.3 piece Egg
• 66.7 g Minimum butter sweet ( melted )

Instructions

1. Oven and pan prep

   Preheat oven to 200°C. Generously grease a square or round pan with butter to ensure a clean crust that doesn't stick.

2. Mixing dry ingredients

   In a bowl, combine cornmeal, wheat flour, white sugar, baking powder, and grey sea salt. Whisk dry to evenly distribute the leavening agent.

3. Wet ingredients

   In another container, beat the eggs with the fermented milk. Pour in the melted but not hot butter while stirring.

4. Combining

   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. Baking

   Bake for 20 to 25 minutes. The top should be golden and firm. A knife inserted in the center must come out clean.

Chef's tips

• 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.

Storage

Keeps for 2 days in a dry cloth. Toast for a few seconds to bring back the texture.