5 tablespoons unsalted butter, plus more for the pan
¾ cup all-purpose flour
¾ cup yellow cornmeal
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup buttermilk (shake before measuring)
2 large eggs
Preheat the oven to 220ºC and position a rack in the middle. Butter an 20 cm-square baking pan.
Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.
In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving
Die brood rys nie baie nie, maar het tog ‘n lekker ligte en los tekstuur. Volgende keer sal ek dit in ‘n kleiner pan bak om hoogte te kry.
Recipe posted by Adam Cloete
Photo: Adam Cloete