Cornbread

Baking has never really been my strong suit, mostly because I hate following instructions. Measuring and sifting and weighing and whatnot, I can’t be bothered. Despite my aversion, there are a few baked goods that always turn out well. I like this particular recipe for cornbread because it’s super easy and you can play fast and loose with the ingredients and it’s always good. It’s good for breakfast, dessert (drenched in honey, mmm!) or as an accompaniment for chili.

Ingredients:

  • 1 1/2 cups (250 g) yellow cornmeal (sémola de maíz)
  • 1 cup (140 g) plain flour
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • a pinch each of cumin and ground nutmeg
  • 1 cup milk
  • 1/3 cup sunflower oil
  • 2 eggs
  • Add-ins: up to 1 cup of corn kernels, cubed cheddar cheese or chopped jalapeños

Instructions:

Preheat oven to 200º C/400º F and grease a square glass pan. In a mixing bowl, stir all the dry ingredients together using a whisk or a fork to make sure everything is well blended. In another smaller bowl, whisk all the liquid ingredients together. Pour the liquids into the dry mix and whisk gently until the batter is evenly blended. Fold your add-ins (whatever combination you choose) into the batter. Pour the batter into the greased pan and bake covered with aluminum foil for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until a toothpick comes out clean and the top is golden brown. Remove from oven and tent with foil, allowing to cool for 10 minutes or so (the foil helps keep the bread moist).

Cornbread is best served warm, but it’s also good toasted the next day.

Servings: Nine squares. 300 calories per square.

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