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Sundae · 01-17-2006, 10:26 AM

Wonder if anyone could have a look at this cornbread recipe for me & let me know how authentic it's likely to be? I can't follow American recipes as I usually come up against an ingredient I can't find in this country, so this is from a UK website.

280g cornmeal, fine polenta or fine semolina
85g plain flour
2 tsp Bicarbonate of soda
salt and fresh ground black pepper
1 large egg
150ml Milk
425ml buttermilk or natural yogurt
115g jarred chilli peppers, drained and chopped

Method
1. Preheat the oven to 200°C/gas 6. Generously butter a shallow tin (around 25cm long) or a small roasting tin.

2. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper.

3. In a jug combine the egg, milk and yogurt and chillies .

4. Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough.

5. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares.

I've had packet mix cornbread before (from the Kick Yo Ass Hot range), but I've never tried it from scratch before. This one appeals as it's not too fattening...

01-17-2006, 10:26 AM	#29
Sundae polaroid of perfection Join Date: Sep 2005 Location: West Yorkshire Posts: 24,185	Cornbread Recipe Wonder if anyone could have a look at this cornbread recipe for me & let me know how authentic it's likely to be? I can't follow American recipes as I usually come up against an ingredient I can't find in this country, so this is from a UK website. 280g cornmeal, fine polenta or fine semolina 85g plain flour 2 tsp Bicarbonate of soda salt and fresh ground black pepper 1 large egg 150ml Milk 425ml buttermilk or natural yogurt 115g jarred chilli peppers, drained and chopped Method 1. Preheat the oven to 200°C/gas 6. Generously butter a shallow tin (around 25cm long) or a small roasting tin. 2. In a large bowl combine the cornmeal, flour and bicarbonate of soda and season well with salt and freshly ground pepper. 3. In a jug combine the egg, milk and yogurt and chillies . 4. Pour the contents of the jug into the bowl of dry ingredients and lightly combine, taking care not to over-mix as this will make the corn bread tough. 5. Pour the mixture into the buttered tin and bake for 25-30 minutes until firm and golden. Serve warm from the oven, cut into squares. I've had packet mix cornbread before (from the Kick Yo Ass Hot range), but I've never tried it from scratch before. This one appeals as it's not too fattening...