Cornbread
10–12
| prepPreheat oven to 220°C / 425°F | |||||
| prepPlace 26 cm / 10" cast iron skillet in oven | |||||
| 90 g yellow cornmeal, medium grind | Mix dry ingredients | Fold wet into dry | Coat skillet with butter, pour batter | Bake 190°C / 375°F, 25–30 min until golden | Cool 15 min in skillet, turn out |
| 180 g all-purpose flour | |||||
| 1 tbsp baking powder | |||||
| 100 g white sugar | |||||
| 1/4 tsp salt | |||||
| 240 ml canned creamed corn | Mix wet ingredients | ||||
| 125 g melted butter, unsalted | |||||
| 2 eggs, lightly whisked | |||||
| 180 ml milk | |||||
| 1–2 tbsp melted butter, for greasing | |||||
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