Soft and tender Cornbread filled with polenta and honey.
- 115 grams (1/2 cup or 1 stick) butter, melted
- 45 grams (1/4 cup) brown sugar
- 2 tablespoons honey
- 1 large egg
- 200 grams (1 and 1/4 cup) cornmeal or polenta
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 240 ml (1 cup) buttermilk*
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a square 8 inch baking tin with baking or parchment paper.
- Place melted butter in a large mixing bowl. Add brown sugar, honey and egg. Whisk together until smooth.
- Add cornmeal, flour, baking power and baking soda. Then add buttermilk. Gently stir until combined – try not to over mix.
- Pour batter into prepared pan and bake for approximately 30 minutes or until a skewer inserted into the centre of the cornbread comes out clean.
- Leave cornbread to cool completely before cutting into squares to serve.
Serving: Cornbread is best eaten on the day it is made. To eat the following day, I recommend heating a slice for 15 seconds or so in the microwave and then slathering with butter. Alternatively, you can freeze any leftovers to keep it fresh.
*Buttermilk: You can make your own buttermilk and use it in this recipe. Just add 1 tablespoon of white vinegar to 1 cup of milk and let it sit for a few minutes. Then use as normal.