Cornbread

Cornbread: An all-time favourite. Photo credit: Marele van Zyl.

Cornbread – Tradition that tastes so good

Cornbread tastes delicious with that classic hint of sweetness, moist texture, and crisp golden edges that come with this unique bread.

Cornbread

Cornbread: An all-time favourite. Photo credit: Marele van Zyl.

There are a few traditional recipes that always remain a winner. This classic cornbread is one of those recipes. It is the perfect side dish to any braai or even a family meal. But this delightful bread is so tasty that you may even want to snack on it in between meals as well!

This easy cornbread recipe could not be easier to make. Simply whip the ingredients together as directed in the method below. Next, pop it into the oven for about 20 to 25 minutes and when it starts turning into that appetising golden-brown, insert a toothpick to test if it is thoroughly cooked.

Cornbread tastes delicious with that classic hint of sweetness, moist texture, and crisp golden edges that come with this unique bread. It is just the side dish you need to prepare for your next braai.

Let us know in the comments of this recipe if you love cornbread as much as we do.

Cornbread recipe

5 from 3 votes
Recipe by Marele van Zyl Course: SidesCuisine: South AfricanDifficulty: Easy
Prep time

15

minutes
Cooking time

25

minutes
Total time

40

minutes

Ingredients

  • ¾ cup ¾ flour

  • 1 cup 1 of yellow cornmeal

  • teaspoons of baking powder

  • ½ teaspoon ½ baking soda

  • ½ teaspoon ½ salt

  • 2 tablespoons 2 sugar

  • 1 cup 1 buttermilk

  • cup melted butter

  • 2 2 eggs, slightly beaten

Method

  • Preheat the oven to 250°C and lightly grease a square baking pan.
  • Mix together the flour, cornmeal, baking powder, baking soda, salt and sugar in a large bowl and set aside.
  • Whisk together in a separate medium bowl, buttermilk, butter and eggs slightly beaten.
  • Pour the wet ingredients together with the dry ingredients and stir. The batter will be lumpy.
  • Pour batter evenly into the prepared pan.
  • Bake at 250°C for 20 to 25 minutes. It should start to look golden brown.
  • Test in the center of cornbread with a toothpick to make sure it comes out clean.
  • Cool for about 15 minutes before serving.

Notes

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