Cornbread is part of traditional American cuisine, and is particularly associated with the South and Southwest US. It is usually eaten with a barbeque or with chili con carne.
In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts flour or no flour, with northern cornbread being sweeter and more cakelike. Southern cornbread traditionally uses white cornmeal and buttermilk. In Texas, the Mexican influence has resulted cornbread made with fresh or creamed corn kernels and jalapeño peppers.
I hadn’t eaten ‘proper’ cornbread (I make an easy cheesy mealie bread which is similar but not as delicious), until Tomi (who’s from Kansas) made some for us and I realise how perfectly it goes with a braai or a chilli con carne. This recipe is based on one from Paula Dean which I’ve adapted a bit by using self raising flour and an extra egg and cutting down the amount of baking powder. I’ve also cut down on the amount of sugar, although the sweeter version is also very nice. Try to use yellow cornmeal or mealiemeal as it gives the finished cornbread a lovely, golden colour.
In the United States, northern and southern cornbread are different because they generally use different types of corn meal and varying degrees of sugar and eggs. Southern cornbread has traditionally been made with little or no sugar and smaller amounts flour or no flour, with northern cornbread being sweeter and more cakelike. Southern cornbread traditionally uses white cornmeal and buttermilk. In Texas, the Mexican influence has resulted cornbread made with fresh or creamed corn kernels and jalapeño peppers.
I hadn’t eaten ‘proper’ cornbread (I make an easy cheesy mealie bread which is similar but not as delicious), until Tomi (who’s from Kansas) made some for us and I realise how perfectly it goes with a braai or a chilli con carne. This recipe is based on one from Paula Dean which I’ve adapted a bit by using self raising flour and an extra egg and cutting down the amount of baking powder. I’ve also cut down on the amount of sugar, although the sweeter version is also very nice. Try to use yellow cornmeal or mealiemeal as it gives the finished cornbread a lovely, golden colour.
Mexican cornbread
Ingredients
1 cup yellow cornmeal (polenta) 1 cup self-raising flour, sifted 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 large eggs 1 cup buttermilk 1 can creamed corn 1/4 cup vegetable oil 1/4 cup chopped jalapeños, or to taste 1 1/2 cups cheddar cheese (grated) 1 small onion, finely chopped
Preheat oven to 200°C (180 fan forced). Grease an 8-inch square pan well with butter and put in the oven until really hot.
In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the beaten eggs, buttermilk, creamed corn, oil, and onion and mix until smooth. Pour half the batter into the prepared pan and sprinkle with the cheese and jalapenos. Top with the remaining batter. Bake for 20 to 25 minutes, or until golden. Serve warm straight from the pan.
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