Friday, 11 May 2012

Nigella's Cornbread

175g cornmeal
125g plain flour 
45 g sugar 
1 fat pinch of salt
 1 tbsp baking powder
 1 egg 
45 g melted butter  
250 ml full fat milk 

Preheat the oven to 200C, grease a square tin, or other suitable receptacle. I used a 20cm cake tin for the cornbread in the picture. Beat the egg into the melted butter along with the milk. Stir in the dry ingredients, just enough to combine. Don't worry if it is a bit lumpy. Scrape into the tin and bake for about 20 minutes, until it is a deeper golden shade and pulling away from the sides slightly.

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