Cornbread is a type of quick bread made with cornmealand leavened with baking powder. There are many types of cornbread but on its simplest and traditional form wheat flour and sugar is a no no, instead it is made mostly with cornmeal. Early versions called the corn pone was just made of batter made with cornmeal, water and salt cooked on a greased iron skillet and cooked on coals then over time this recipe developed to become what is cornbread now. First iterations were the addition of buttermilk and baking soda to let it rise then eggs and baking powder was next. Then later on when sugar started to become more affordable and accessible it was slowly added by some.
Today I think I will be committing a big sin against the cornbread purists in making my own cornbread where I will be using two ingredients that are not on the traditional version, sugar and wheat flour. In my personal opinion and preference, I guess it was added there to enhance its texture and taste that is why most of the versions today uses this two ingredients, also by pairing them with savoury meats it simply complements the flavours of each other.
I love this bread specially with roast chicken and brown gravy the sweetness of the bread and the savoury salty gravy and chicken it’s such a perfect comfort meal to have. How about you what is you perfect match for the corn bread? Do you love it with sweet or just plain?
- In a non-reactive bowl combine lemon juice and milk, give it a stir then set it aside.
- In a mixing bowl pour the melted butter then slowly add the eggs and sugar while mixing, beat until blended.
- Add in the milk mixture, baking soda and baking powder, mix gently until well combined. Add the cornmeal, flour and salt. Mix well until lump free, do not over mix.
- Fold in the corn kernels then place in a loaf pan, bake in a 180C preheated oven for 30-40 minutes or until toothpick inserted in the centre comes out clean.