Just like Mum’s: Comforting cornbread

Conventional oven, Easy, Oven, Vegetarian

Ingredients

Dry ingredients:

480 gr (2 cups) all purpose flour
720 gr (3 cups) fine cornmeal
7.5 gr (1.5 tsp.) brown sugar
10 gr (2 tsp.) salt
7.5 gr (1.5 tsp.) baking soda

Wet ingredients:

300 gr (2 cups) canned or frozen corn, puréed/creamed + 150 gr (1 cup) whole kernels
500 ml (2 cups) buttermilk
3 eggs beaten + 3 egg whites beaten stiff
30 gr (2 tbs.) melted butter

Tip:

For a lighter and fluffier cornbread add 500 ml (2 cups) extra whole milk and 30 gr (2 tbs.) extra baking powder

Method

Preheat your Fornetto oven or your conventional oven to 200℃ (400℉).
Combine the dry ingredients in one bowl and the liquids and corn in another reserving the egg whites to one side.
Slowly pour the liquid mixture into the dry mixture stirring continuously. Small lumps are okay.
Fold in the egg whites.
Grease the pie dish generously with butter and heat for 10 minutes in the Fornetto. Remove the dish with gloves and with a basting brush spread the melted butter over the cook surface as well as possible.
Pour the batter into the dish and bake in the oven for 40 minutes or until the top is golden.

Tip: Serve with chili, stew or any roast meat and gravy.

Tip: Try making the cornbread in a Fornetto smoker over a medium high heat for a delicious smoky flavour.

Click here to read our blog about Tex-Mex cooking (with links to other recipes)

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