The one thing I missed out on eating while we travelled around America was cornbread. Well, more like I was to full to try some… I think I had some hush puppies though, that sort of counts, right?
Anyway… Since the broccoli-cheddar soup I was making was inspired from my American travels, I decided to look up and try out a cornbread recipe to go with it.
Getting the soup right was my priority, so I went for one of the quickest and easiest options, and honestly, the first option that popped up on my browser, so this may or may not be a ‘true’ cornbread.
Maybe I’ll try a ‘proper’ cornbread next time, baked in the oven and with no corn kernels, but either way, it was a great accompaniment to my soup.
Recipe from Taste.com.au
- ½ tablespoon olive oil
- 115g plain flour
- 140g instant polenta (cornmeal)
- 1 tablsepoon caster sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 125ml buttermilk
- 125ml chicken stock
- 50g butter (melted)
- 20g butter (extra, melted)
- 1 egg (lightly whisked)
- 310g can corn kernels (drained; or corn kernels from 2 to 3 fresh corn cobs)
- Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Add the oil.
- Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.
- Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.
- Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly.
- Cut into wedges and serve.