Cornbread

Cornbread
Cook Time: 20 - 25 Minutes

What you need

  • 400g Shamrock semolina
  • 200g Odlums cream plain super flour
  • 2 & 1/2 tsps of Odlums baking powder
  • 50g of butter (melted)
  • 50g brown sugar
  • 2 pinches of salt
  • 450 ml of buttermilk
  • 2 eggs
  • 20g of butter for greasing
  • 1tbsp of olive oil

Recipe Steps

  1. Preheat the oven to 220C and place your cast iron pan into the oven to heat it up for baking. If you don’t have a cast iron skillet you can use a regular oven-proof frying pan.
  2. In a bowl mix the Odlums super flour, semolina, salt, Odlums baking powder, and brown sugar together with a whisk, using your fingertips to remove any lumps.
  3. In a separate bowl combine the buttermilk, two eggs, and melted butter together. Give it a good whisk together until well combined.
  4. Add the wet ingredients into the dry ingredients and whisk, forming almost like a thick batter. Don’t over whisk otherwise the mixture goes very doughy.
  5. Melt the 20g of butter in the preheated skillet along with the oil by placing it back into the oven for 1 minute.
  6. Now add the bread mixture to the pan, use a spatula to smooth it out, and quickly place it back into the oven to bake for 20-25 minutes.
  7. Once cooked you can cut straight into it, and serve with lots of butter. This is an ideal side for your next barbecue.