Name: Cornbread
Yield: Makes 1 23 cm/9 in cornbread
Cuisine: United States
Ingredients: 5 ml /1 tsp salt; 5 m /1 tsp baking powder; 240 g /8½ oz/1¾ cups fine cornmeal; 3 free-range (farm-fresh) eggs, beaten; 115 g /4 oz/½ cup melted butter, cooled but still liquid; 1 fresh red chilli, seeded and very finely chopped; 30 ml /2 tbsp snipped fresh chives; 90 g /3½ oz grated Gruyere cheese; 450 ml /¾ pint/2 cups milk; 300 g /11 oz/2¾ cups plain (all-purpose) flour; butter and maple syrup, to serve; 5 ml /1 tsp ground cumin

Preparation info

Makes
1
23 cm 9 in cornbread

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This hearth bread became popular among settlers in the southern United States because it was so quick to rustle up, and could be cooked on an open fire. Here, baked in an ovenproof frying pan, the wood-fired oven, colours the bread a golden yellow. Cornbread is often eaten with chilli con carne or Boston baked beans, but you can also serve it for breakfast with crispy bacon, butter and maple syrup.