Cornbread

11:30 am on 2 March 2015

Ingredients

  • 125g butter
  • 175g fine cornflour
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 200ml milk
  • squeeze of lemon juice
  • 2 eggs beaten or egg replacer

Method

Preheat the oven to 200°C

In a small saucepan melt the butter/margarine.

Sift the cornflour, salt, baking powder and baking soda into a bowl.

Mix together thoroughly. Add the milk, lemon, melted butter, eggs into the dry ingredients and mix till well combined.

Grease a 20cm cake tin. Pour in the mixture and bake for 30 minutes until it is firm to touch.

Serve hot or cold.

Will keep for 3-4 days.

Other suggestions:

  • Use a runny natural yoghurt instead of the milk.
  • Add herbs, olives, cheese.

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