Tired of having rice or potato as a side dish? Add this easy-to-make cornbread recipe to your weekly rotation. Serve it as a side-dish or just as an in-between snack. Cut it up in pieces and you have a travel-friendly meal on the go. It’s mild and slightly sweet flavour makes it a great compliment to spicy food. The consistency of cornbread is usually that of a dry cake, but you can add or reduce the milk and butter to create a texture according to personal preference.
1.5 cup yellow cornmeal (I use the brand “P.A.N.”, which can be found in most toko’s)
0.5 cup flour
0.25 cup granulated sugar
1.5 teaspoons baking powder
1 teaspoon fine salt
1.5 cup buttermilk (karnemelk in Dutch)
100 grams unsalted butter, melted
- Preheat oven to 200 oC.
- Combine dry ingredients in a mixing bowl. Beat the eggs together with the buttermilk separately and add this mixture to the dry ingredients. Mix gently until for about 10 seconds (you don’t want to overmix!).
- Add the mixture into a tin form and bake for about 30 minutes. The top should be a light-brown color and sides are no longer making contact with the form. Insert a toothpick or knife into the center to check if it is done.