Basic Cornbread
This basic no-knead cornbread recipe is the mother of all the various types of cornbread imagineable and is soft and moist.
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Makes: About 6 servings
  • 140 g (5 oz) cornmeal (yellow or white - your choice!)
  • 125 g (4½ oz) plain or all-purpose flour
  • 240 ml (8 fl oz) buttermilk
  • 115 g (4 oz) butter
  • 1 tbsp sugar
  • 2 eggs
  • 1 tsp bicarbonate of soda.
  • ¼ tsp salt
  1. Get everything ready by preheating the oven to 200°C/395°F fan oven, 220°C/425°F conventional oven and lightly greasing a 20cm (8") cake tin or baking dish.
  2. In a large bowl mix together the cornmeal, flour, sugar, bicarbonate of soda and salt.
  3. Melt the butter and add it to a separate bowl together with the eggs and buttermilk.
  4. Pour the buttermilk mixture into the cornmeal mixture and mix together quickly. Don't worry if your batter is a bit lumpy.
  5. Pour the batter into the prepared cake tin. Bake for 20-25 minutes until the top is golden brown and a skwere inserted into the bread comes out clean.
  6. Remove the cornbread from the oven and allow to cool for 10 minutes before serving.
Buttermilk can be replaced by a 50:50 mixture of plain yoghurt and milk.

If you like your cornbread sweet then you'll need to add more sugar to the recipe - up to 6 tbsp according to your taste.

This recipe is the starting point for a variety of cornbreads both sweet and savoury!