Cornbread

Description:

The history of cornbread can be traced back to the Native Americans who inhabited the land before the arrival of European settlers. These European settlers learned to make their own versions of cornbread from the Native Americans, and this bread eventually became a staple in the Southern United States. Today, cornbread is enjoyed in many regions throughout the country, but still remains an iconic food of the American South.

Ingredients:

• 1 cup flour (160 g)

• 1 cup cornmeal (140 g)

• 1/4 cup sugar (30 g)

• 6 tbsp melted butter (84 g)

• 1 tsp salt (6 g)

• 2 tsp baking powder (12 g)

• 1/4 tsp baking soda (1.5 g)

• 2 eggs

• 3/4 cup sour cream (180 g)

• 1/2 cup whole milk (120 ml)

Preparation:

Whisk together the eggs, sour cream, butter and milk in a bowl until smooth. In a separate bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and baking soda. Stir the dry ingredients into the wet until batter is smooth. Place in a greased 10-inch cast-iron skillet, and bake at 400 degrees (205 C) for 20-25 minutes. Cut into wedges like a pie.

Notes:

• You can also bake this recipe in a square or rectangular baking dish and cut the bread into squares.