Recipes
Date posted: 24/09/2024
Ingredients
| Buttermilk | 960g |
| Free range eggs | 2 |
| Summer county soft spread | 15g |
| Dr Oetker baking powder gluten free | 30g |
| Cooking salt | 5g |
| Virgin olive oil | 60ml |
| Plain white flour | 500g |
| Fine cornmeal | 500g |
Method
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl, mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add the vegetable oil to skillet, swirl oil around to coat the bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the centre. Remove from the stove.
- Bake in a preheated 200°C (400°F) oven for 40 to 50 minutes, or until a knife inserted into the centre comes out clean. Serve warm.