Friday, November 01, 2013

Quick buttermilk cornbread...

I've already attempted making cornbread once, but as I wasn't entirely happy with the result I decided to give it a go one more time. This time my bread turned out completely different. It had more bread than cake consistency. Little crumbly but still moist. Could probably have more colour on it, but I'm thinking of slicing one loaf and frying with some butter :) First loaf was used entirely for dipping in hearty stew - which created rather perfect relationship.




This recipe comes from "The Irish beef book" by Pat Whelan and Katy McGuinness.
I halved the recipe and ended up with two nice size loaves, so if you don't have a big family (like myself) half of the quantities below will be plenty.

How to make it...

Ingredients:
- 1 1/2 teaspoon salt
- 650 g cornmeal (I used maize)
- 4 tablespoons plain flour
- 6 teaspoons baking powder
- 2 teaspoons ground cinnamon (I didn't put any, as I was planning eating it with a stew)
- 750 ml buttermilk
- 4 eggs
- 2 teaspoons honey or maple syrup or apple syrup
- 4 tablespoon sunflower oil




Preheat the oven to 200 C (fan 180 C). Take a big bowl and mix all the dry ingredients together. In a separate bowl beat the eggs with buttermilk, oil and honey. Pour your wet mixture into the dry ingredients and mix well together. Don't beat too much - yes, you can over do it... My two loaves took exactly 35 minutes to turn into well risen, baked all the way through 2 delicious cornbreads.


Smacznego!


4 comments:

  1. Replies
    1. Thank you! And there was me thinking it's to pale... ;)
      Pozdrawiam, Anula.

      Delete
  2. Replies
    1. No ciekawy - a jeszcze ladniejszy (zolto zloty) po usmazeniu na masle :)
      Pozdrawiam, Anula.

      Delete

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Pozdrawiam, Anula.