Name: Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 loaf
Ingredients: 200 g cornmeal; 60 g corn flour; 130 g plain flour; 40 g granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 300 ml buttermilk; 2 pcs eggs; 80 g butter

Step by step process

Making the batter

1
Cornbread starts by preheating the oven to 200 °C. Grease a cast-iron skillet or a square pan thoroughly with butter so the baked loaf releases easily later. Into a roomy bowl, add the cornmeal, corn flour, and all-purpose flour. Stir in the sugar, baking powder, baking soda, and salt, then whisk everything well so the leavening agents are evenly distributed.
2
In a second bowl, whisk the eggs with the buttermilk. Pour in the melted, slightly cooled butter and stir briefly. Add the wet ingredients to the dry ones and fold them together with just a few strokes of a spoon. Mix only until the dry spots disappear. The batter stays deliberately lumpy and thick.
TIP:
Melt butter over low heat or in a water bath and stir frequently to prevent burning and bitterness. This method is ideal for preparing sauces, toppings, and baking.

Baking

3
Pour the batter into the prepared pan and smooth the top level with a spatula. Bake for 20 to 25 minutes. The bread is done once the edges turn golden and a skewer inserted into the center comes out clean, with no raw batter.
TIP:
With large baked goods, pay more attention to color than to the time stated in the recipe. If the surface is browning too quickly, loosely cover it with aluminum foil. Check doneness with a skewer or thermometer: the center should be dry, with no raw dough.
4
Let the baked bread rest in the pan for about 10 minutes so the crumb firms up. Then cut it into thicker slices or squares. Serve it still warm, ideally with butter and a spoonful of honey, or alongside a hearty bowl of chili.