Tuesday, 26 March 2013


Me oh my, I have finally gotten around to try and make cornbread! It was only now when I typed up the recipe that I realised that I had only used half of the milk stated in the recipe (Which is probably why it cracked a little bit when it was finished baking) BUT I can honestly say i could eat this on it's own, straight from the oven, just the way it is. In fact, I'd choose this over cake most days.

I think it was after watching the movie The Green Mile a few years ago that I wanted to try to make it, as cornbread was mentioned in the movie. Next time, I will try and use the right amount of milk, but for now, I've got some of this to keep me going - I froze half of it, so I can save it for a rainy day, perhaps with a bowl of soup!

So here it is - cornbread!

(Serves 6-8, about 326-245 calories each)

60 g flora light
1 small onion, finely chopped
225 g cornflour
140 g finely ground wholemeal flour or plain flour
1 tbsp golden sugar
2 tsp baking powder
1 1/2 tsp salt
300 ml buttermilk or semi-skimmed milk with a squeeze of lemon juice (or lime juice!)
(The recipe states you should use double the amount, but this worked fine, will try and use 600 ml next time though!)
2 eggs
1 tbsp onion powder (optional)

- Heat the oven to 210-230°C. Butter a 23cm cake tin or an oven proof dish.

- In a small pot, melt the butter, toss the onion in and cook it gently on low heat for about 5 minutes.

- Meanwhile, mix all the dry ingredients in a bowl, before adding in the butter and onion. Now pour the mix into the cake tin or oven proof dish, and place it in the middle of the oven. Let it bake for 30-40 minutes until it is risen and golden.

- Take it out and leave to cool for 5-10 minutes before slicing it up and serving it warm, deeelicious!
You can keep it for up to two days, or freeze it for up to one month, handy!

Original source:

- Jules

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