Thursday 8 May 2014

Simple and light cornbread

I had some store bought buttermilk which had to be used before the 'best before' date. So I was trying to think of something which I could make using the buttermilk and also something which I hadn't made before. While looking at my cupboard ingredients, I spotted a packet of cornmeal and then it was decided; I was going attempt cornbread for the very first time. I have tried to keep it as light and simple as possible. I haven't used any butter, yes you heard it right. Instead I've used coconut oil, which made it healthier too.


200 gms cornmeal
100 gms plain flour
300 ml low fat buttermilk
1/4 cup coconut oil (melted)
2 tsp sugar
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
2 eggs


Preheat the oven to 200 C. Grease a 20 cm tin (preferably springform) with some oil or butter.

In a bowl add the cornmeal, plain flour, salt and baking powder. In another bowl, whisk the eggs and sugar. Add the buttermilk and whisk again. 

Add the wet ingredients to the dry ingredients and combine well. Once the oven has preheated, add the baking soda to the mixture and combine well. Quickly transfer the mixture to the greased tin.

Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Let cool on a baking tray for 5 minutes

I enjoyed a slice with a cup of tea on my terrace, lounging in the sun with a book. Perfect! :)

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