Standard Cornbread

Mmm, says John, it's just like cake. Which of course, it is really. Now that I've done it I'll mess around with it, take out a lot of the sugar, for a start. Even for a sweet bread it doesn't need it. You could add dried fruit or veg (tomatoes, for instance), herbs, chillies, a cheese topping, chopped meat, to make it savoury. Recipe from 1976 edition.

  • 1 cup plain flour
  • 1/4 cup sugar
  • 4 tsps baking powder
  • 3/4 tsp salt
  • 1 cup polenta (yellow cornmeal)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup marge

Preheat oven to Gas Mark 7. Grease a 9" square pan or dish.

Sift together the flour, sugar, baking powder and salt. Stir in the cornmeal, then beat in everything else with an electric whisk. Don't overbeat it, just until it's smooth. Pour into the dish and bake for 20 – 25 minutes.

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One Response to “Standard Cornbread”

  1. Lisa Says:

    Ah – I shall try this tonight (though sadly didn't plan ahead enough to try your chili recipe).I bought 6 boxes of Jiffy corn bread mix in the states and just ran out. My experiments with local ingredients haven't yet proved palatable. Thanks!

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