So I decided I wanted to make cornbread and once I started I couldn't stop. I really went to town with this one and we've been eating corn bread with everything.
I started with a plain cornbread that went well with soup and was a good excuse to use my cast iron cornbread pan, the fact that it gives you the cutest little ears of corn makes means everyone can't resist them.
Next came mini corn dogs, my children loved these and they were so quick to make. I oiled a mini muffin tray, poured in some of the cornbread batter then divided frankfurter sausages into 8 pieces and popped them in the middle. Bake for 10-12 minutes till golden.
I then moved on to adding some extras to boost the flavour and to be honest it became a meal in itself, perfect for picnics and packed lunches. I added cheese, sweetcorn, chilli, coriander and onions and next time I think I'll also throw in some chorizo. Butter an oven proof dish and bake for 20-25 minutes.
The final dish in this cornbread fest is chilli with a cornbread top, if you try this use half the quantity of ingredients. Make your chilli, pour the batter on top and bake for 20-25 minutes and serve immediately.
The hardest part of this recipe is finding the cornmeal. I got it in an international food store but if you can't find it, use polenta instead. It will be a little courser but does the job just as well.
120g Plain Flour
2 tsp Baking Powder
1 tsp Salt
1/2 tsp White Pepper
65g Butter melted
2 x 284ml Buttermilk
60g Chedder grated
3 Spring Onions chopped
1 tsp Chilli Paste
Small Bunch Fresh Coriander chopped
Grated Parmesan to finish
To make the basic cornbread, mix all the dry ingredients in a bowl. In a jug whisk the wet ingredients together then combine the two. Fold everything together till you have a thick batter with no dry lumps. If you're adding the extra ingredients stir them through now.
Pour everything into a buttered baking dish, and cook at 200C fan for 20-25 minutes till firm to touch and golden brown. Leave it in the dish to cool then cut into portions.