Herby Cornbread
Adapted from Smitten Kitchen
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
- 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?
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
Keyword corn bread, lunchboxes, muffins