As children we often ate cornbread with chilli. Sweet and sticky, it’s the perfect accompaniment. I eat this just as happily as an adult – after all, there’s nothing like a bit of nostalgia in the kitchen. Satisfying to bake, comforting to eat. A true joy.
Feeds 6 – 8
1 cup (166g) fine cornmeal
1 cup (150g) flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (250ml) buttermilk
1/2 cup (125ml) vegetable oil
1/3 cup (67g) sugar
2 large eggs
Honey to serve
Preheat your oven to 375F / 190C / 180C Fan. Line a loaf tin with parchment paper and set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl or jug, whisk together the buttermilk, vegetable oil, sugar and eggs.
Add the wet ingredients into the dry, stirring to combine. Scrape the batter into the prepared loaf tin and bake for approximately 40 minutes, or until a toothpick inserted comes out clean.
Remove from the tin and let cool on a rack. To serve, cut into thick slices and drizzle generously with honey. Serve with big bowls of chilli, BBQ ribs or simply a cup of tea.