My Delicious Honey Corn bread

When I was growing up, Mom used to make the most amazing cornbread. She always baked from ANZAC & Nigerian cookbooks, so you can imagine my surprise when I stumbled upon fierce cornbread battles on the web. Americans from the South have laid ownership claims to the cornbread recipe and in their opinion if it contains All Purpose Flour or sugar and hasn’t been baked in a cast iron skillet, it is not authentic and you might as well not bother.

I say, don’t bother UNLESS you’re making THIS recipe. I haven’t used an iron skillet, and I’ve rebelled and added honey as well…but it tasted amazing and I’m not sure how much better it can get than this. I guess I’ll find out once my ‘cast iron skillet’ tops my priority list. Right now, it’s sitting consistently around number 15.

 

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My Delicious Honey Cornbread
{with DIY Cornmeal & DIY Buttermilk}

What You Need

1.     1 cup of Polenta (yellow corn meal. DIY by blending popcorn kernels in a coffee blender)

2.     1 cup Maize flour (this is ‘flour’ flour, much like other grain flours, not the white starchy corn flour which is normally used for thickening dishes)

3.     1 cup buttermilk (Rebels like me never have buttermilk when they need it. DIY by combining 1 cup milk + 1 TBSP white vinegar. Let the mixture stand for about 5 – 10 mins)

4.     1 large egg

5.     1 TBSP baking powder

6.     1/4 TSP baking soda (to be added to buttermilk mixture)

7.     1/3 cup honey

8.     1/2 TSP salt

9.     1/4 cup oil

10.   Lots of love

Let’s Bake, Rebel

Preheat oven to 200 degrees

Combine the dry ingredients except for the baking soda in a bowl.

In another bowl, combine the real or DIY buttermilk and the baking soda, then set aside.

Use your blender or a small bowl to beat the egg with the honey until combined.

Add the oil and beat until combined.

Pour this mixture into the buttermilk + baking soda mixture and mix.

Pour the wet ingredients into the dry, and mix until just combined.

Pour the batter immediately into a lined and greased loaf pan & smooth the top (This is a fairly liquid batter, but it firms up beautifully in the oven).
If you do have a cast iron skillet, place about 2 TBSP of butter in it, pop in the oven until it just starts to sizzle, take it out and give it a swish & swirl to get the butter all around the pan, then pour the batter immediately into the pan & smooth the top.

Bake for around 25 minutes, or until golden brown and pulls away from the sides of the pan.

Turn out onto a chopping board, cut and serve. A bean or meat chilli is a perfect accompaniment. Enjoy!

 

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