Prep time: 10 min
Cook time: 25 min
Total time: 155 min
Ingredients: 200g coarse cornmeal or polenta, preferably stoneground; 240ml buttermilk (see step 3); 2tbsp bacon grease or butter or oil; 5tsp salt; 2 eggs beaten; 1tsp baking powder; 25tsp bicarbonate of soda; 2tsp soft light brown sugar (optional)

Details werden geladen...

https://www.theguardian.com/food/2026/sep/27/how-to-make-cornbread-recipe-felicity-cloake-masterclass

How to make cornbread – recipe | Felicity Cloake's masterclass

While it’s ideal for mopping up chilli and soup, this Southern US staple can be made substantial enough for a main meal with a few simple additions

Rezept

Zubereitungszeit ca. 155 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 25 Minuten

Zutaten:

200g coarse cornmeal or polenta, preferably stoneground
240ml buttermilk (see step 3)
2tbsp bacon grease or butter or oil
5tsp salt
2 eggs beaten
1tsp baking powder
25tsp bicarbonate of soda
2tsp soft light brown sugar (optional)

Arbeitsschritte:

The best, most flavourful cornmeal is stoneground but, depending on where you're based, it may not be that easy to find, so you may have to compromise on the stoneground element of things.
Coarse cornmeal is often found in the world food sections of larger supermarkets, usually from Caribbean brands, but if you do see stoneground polenta, grab that.
Either way, you can enhance the flavour of your cornmeal by toasting it before use.
Put a large, dry frying pan on a medium-high flame and, when it's hot, add the cornmeal and toast, shaking constantly so it doesn't catch and burn, until fragrant but not browned; this should take only a couple of minutes.
Tip half the cornmeal into a large bowl and add the buttermilk.
Leave to soak for at least a couple of hours, if possible (though you can use it immediately), or overnight if you're making this for breakfast.
Once you're ready to cook, get all the ingredients ready, because, once the bicarb meets the buttermilk, it'll get straight to work
Heat the oven to 220C (200C fan)/425F/gas mark 7.
For a really crisp base, you'll need a roughly 20 cm ovenproof frying pan, though you could use a (not loose-bottomed) cake or tart tin, greased with hot fat.
If you eat pork, cornbread is particularly delicious cooked in bacon fat, so it's worth saving drippings or even wiping a piece of fat from a rasher of bacon around the warm pan to grease it before adding another fat.
Put the drippings, butter or oil in the pan and heat until sizzling and, in the case of butter, browning.
Meanwhile, stir the remaining toasted cornmeal into the bowl of buttermilk-soaked cornmeal, then mix in the salt, beaten eggs, baking powder, bicarbonate of soda and sugar.
Stir the hot fat into the batter bowl, then turn up the heat under the pan.
Pour in the batter – it should sizzle as it hits the pan (or quickly grease a tin and pour the batter in there instead) – level it out, then bake for about 20-25 minutes, until golden and firm.
Serve warm.
Cornbread reheats well in a moderate oven; it's good to freeze, too.
This is a very adaptable recipe.
Try stirring 70 g grated cheddar or red leicester cheese and two-thirds of a chopped jalapeño chilli into the batter, then sprinkle 10 g more cheese on top, plus the rest of the chilli, before baking (you can also use another variety of mild chilli or jarred pickled jalapeños, if you prefer).
Other good things to include: cooked drained beans, crumbled fried bacon, chunks of feta, cured chorizo, drained tinned corn, chopped chives, spring onions or caramelised onions, cooked peppers – if it goes with corn, it'll probably work here.
I especially like to serve mine with room-temperature butter whipped with hot honey (two to four teaspoons per 100 g butter).