There are many forms of cornbread, which mainly come under the yolk of sweet or savory. This is my interpretation of this soul food classic, based on a spoonbread recipe, which holds its moisture quite well, even after a couple of days in the fridge if kept in an air-tight container. It is a hint on the sweeter side than savory. Spoonbread is the richest, lightest, and most delicious of all corn meal breads, especially served warm with butter and chilli jam.
375g Plain flour
225g Cornmeal (Polenta)
1 Tsp salt
4 Tsp baking powder
2 Free-range eggs
110g Butter, melted, plus extra for greasing
1. Preheat the oven to 200C/400F/Gas 6. Grease 20cm/8in square baking tray with melted butter, and line with baking paper.
2. Combine dry ingredients in one bowl, wet ingredients in another. Combine the two and mix until just blended. If this mixture is over worked it will result in the corn bread tough and chewy.
3. Spill the batter like mix in the baking tray and ensure it is evenly distrusted. Bake for 20 to 25 minutes or until a wooden skewer inserted into the centre comes out clean. Remove and cut into wedges, serve while still warm.