My Mom’s Corn Bread

15 December 2011

8 servings

Position a rack in the upper third of the oven. Preheat the oven to 230°C Place a heavy 23 cm frying pan, preferably cast iron, or less desirably, a 20 x 20 cm baking dish:
1 tablespoon butter

Whisk together in a large bowl:

  • 275g cornmeal or polenta
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon sea salt

Whisk until foamy in another bowl:

  • 2 eggs
  • 500ml buttermilk

Add the wet ingredients to the dry ingredients and whisk just until blended. Place the pan or dish in the oven and heat until the fat is hot. Pour the batter in all at once. Bake until top is browned and the centre feels firm when pressed, 20 to 25 minutes.

This recipe can also be served immediately from the pan, cutting into wedges or squares. It is a great alternative to wheat bread as it is gluten-free.