Classic American Cornbread

Method

1. 1

   Heat the oven

   Heat the oven to 220°C (200°C fan). Put a 20 cm square baking tin in the oven with a little butter in it for 5 minutes, until the butter melts and the tin is hot.

2. 2

   Mix the dry ingredients

   At room temperature, whisk the cornmeal, flour, sugar, baking powder, bicarbonate of soda and salt together for 1 minute, until evenly combined.

3. 3

   Whisk the wet ingredients

   At room temperature, whisk the buttermilk and eggs together for about 30 seconds, until smooth. Stir in the melted butter, making sure it is warm rather than hot.

4. 4

   Make the batter

   At room temperature, pour the wet mixture into the dry ingredients and fold together for about 20 seconds, just until no dry flour remains.

5. 5

   Fill the tin

   Carefully take the hot tin out of the oven and swirl the melted butter over its base. Pour in the batter and spread it gently to the edges; it should sizzle slightly on contact.

6. 6

   Bake

   Bake at 220°C (200°C fan) for 18 to 22 minutes, until the top is golden, the centre springs back when lightly pressed and a skewer comes out clean.

7. 7

   Rest and serve

   Rest in the tin at room temperature for 10 minutes, until firm enough to slice. Serve warm.

Tips

• Use eggs and buttermilk at room temperature so they combine easily.
• Let the melted butter cool until warm before stirring it into the eggs.
• Take care when handling the hot tin, and swirl the butter to coat the base before adding the batter.

Swaps

• Use fine polenta in place of fine cornmeal for a similar texture.
• Use salted butter instead of unsalted butter and reduce or omit the fine salt.

Storing

Keep leftover cornbread in an airtight container at room temperature for up to 2 days, and warm briefly before serving.