Cornbread
, Serves 6
A quick, lightly sweet buttermilk cornbread sweetened with maple syrup and baked until golden.
| prepPreheat oven to 425°F / 218°C | |||
| prepLightly butter an 8-inch square dish, 9-inch round pan, or 9-inch cast-iron skillet | |||
| 125 g all-purpose flour | Whisk dry ingredients | Stir together in few strokes | Bake 425°F / 218°C, 20-25 min |
| 150 g yellow cornmeal | |||
| 1 tablespoon baking powder | |||
| 1 teaspoon salt | |||
| 2 large eggs | Whisk eggs, buttermilk, syrup & butter | ||
| 240 ml buttermilk (low-fat or full-fat) | |||
| 60 ml maple syrup | |||
| 4 tablespoons / 2 oz / 55 g unsalted butter, melted | |||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.