Herby Cornbread
Equipment
- Scales
- 2 mixing bowls
- Teaspoons
- Balloon whisk
- Measuring jug
- Chopping board
- Sharp knife
- Greaseproof paper
- Scissors
- Large loaf tin/7 inch round tin OR 12 pan muffin tin & liners
- Skewer
Ingredients
- 125 grams plain flour
- 145 grams course cornmeal/polenta NOT QUICK COOK!
- 10 grams granulated sugar
- 2 teaspoons baking powder
- up to 50 grams mixed fresh herbs
- 1/2 teaspoon table salt
- 1 large egg lightly beaten
- 225 ml sour cream *
- 150 ml whole milk *
- 2 tablespoons neutral oil ground nut, sunflower, light olive oil
- * If you buy a 300ml tub of sour cream and you might not use it all just shove it in and use less milk; if you can only afford/want to get a 150ml tub, then add more. Sure, the consistency will be a little different, but variety is the spice of life, no?
Instructions
Prep
- Preheat the oven to 180C
- Line your loaf or cake tin with greaseproof paper
- Finely chop/process your herbs
Method
- Whisk flour, cornmeal, sugar, baking powder and salt together in a large bowl
- In a smaller bowl, whisk together the egg, sour cream, milk and oil
- Stir the wet ingredients into the dry ones using your balloon whisk, mixing until just barely combined
- Spread the batter in your prepared tin or into the muffin tin and bake for 22 to 25 minutes for bread, around 15 for the muffing
- A skewer pushed into the middle of the cake should come out clean
Storage
- Cornbread doesn't keep well so freeze when cool.
(Bought too many herbs) cornbread
Based on Smitten Kitchen’s Sourcream cornbread with Aleppo
Makes 1
Ingredients
125 grams plain flour
145 grams course cornmeal/polenta (NOT QUICK COOK!)
10 grams granulated sugar
2 teaspoons baking powder
up to 50 grams mixed, fresh herbs
1/2 teaspoon table salt
1 large egg, lightly beaten
225 ml sour cream *
150ml whole milk *
2 tablespoons neutral oil (ground nut, sunflower, light olive oil)
* If you buy a 300ml tub of sour cream and you might not use it all, just shove it in and use less milk; if you can only afford/want to get a 150ml tub, then add more. Sure, the consistency will be a little different, but variety is the spice of life, no?
Tools
Scales
2 mixing bowls
Teaspoons
Balloon whisk
Measuring jug
Chopping board
Sharp knife
Greaseproof paper
Scissors
Large loaf tin/7 inch round tin
Skewer
Time
15-20 minutes to weigh and mix
22-25 minutes to bake
Around 10 minutes to cool before slicing
Prep
Preheat the oven to 180C
Line your loaf or cake tin with greaseproof paper
Finely chop/process your herbs
Method
Whisk flour, cornmeal, sugar, baking powder and salt together in a large bowl
In a smaller bowl, whisk together the egg, sour cream, milk and oil
Stir the wet ingredients into the dry ones using your balloon whisk, mixing until just barely combined
Spread the batter in your prepared and bake for 22 to 25 minutes
A skewer pushed into the middle of the cake should come out clean
Got a question? Ingredient you need help with? Get in touch:
ann@storrcupboard.com
