Lyla Lindsey
Cornbread is a simple, budget-friendly quickbread that is popular in the Southern states of America and originates in Native American cuisine. It is made with polenta and corn kernels, and can be served as a side or on its own with butter. In Australia, cornmeal is labelled as polenta, and can be purchased from Woolworths. Cornbread can be made in a cast-iron skillet or cake pan, and is best served warm. The oven should be preheated to around 200°C/390°F, and the skillet or pan should be greased with butter or non-stick baking spray. The cornbread should then be baked for around 25 to 30 minutes, or until golden brown.
| Characteristics | Values |
|---|---|
| Ingredients | Cornmeal (labelled as polenta in Australia), flour, sugar, salt, baking powder, butter, milk, eggs, green onion |
| Equipment | 26cm/10" cast-iron skillet or cake pan, bowl, jug |
| Oven temperature | 200°C/390°F (without fan) or 220°C / 425F (with fan) |
| Baking time | 25-30 minutes or until golden brown |
| Serving suggestion | Serve warm, can be reheated in the oven at 180C/350F for 10 minutes |
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What You'll Learn
Cornmeal/polenta
Cornmeal, or polenta, is a key ingredient in cornbread. In Australia, cornmeal is often labelled as polenta, and it can be found in fine, medium, or coarse grinds. For cornbread, a medium grind is best. You will need 3/4 of a cup of cornmeal for your cornbread.
When making cornbread, you can use a cast-iron skillet, a cornstick pan, or a cake pan. Grease your pan with butter or non-stick baking spray. Preheat your oven to 200°C/390°F (without a fan) or 190°C/375°F (with a fan).
In a large bowl, mix together the cornmeal, flour, sugar, salt, and baking powder. You can also add corn kernels for extra texture and flavour. The dry ingredients should be mixed in one bowl, and the wet ingredients in another. Then, pour the wet mixture into the bowl with the dry ingredients and combine.
Pour the batter into your prepared pan and bake for 25 to 30 minutes, or until the top is a light golden brown and a skewer inserted into the centre comes out clean. Allow the cornbread to cool for 5-10 minutes before serving.
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Skillet/cake pan
To make cornbread in a skillet or cake pan, start by preheating your oven to 200°C/390°F (without fan). Grease a 26 cm/10.5-inch cast-iron skillet with butter or non-stick baking spray. If you don't have a skillet, you can use a 23 cm/9-inch round cake pan or a 20 cm/8-inch square cake pan.
In a large bowl, mix together the cornmeal (or polenta), flour, sugar, salt, and baking powder. In a separate bowl, whisk together the wet ingredients, such as buttermilk, butter, and eggs. Combine the wet and dry ingredients, mixing until combined.
Remove the skillet from the oven and add a tablespoon of butter. Swirl it around to coat the base and halfway up the sides, or use a brush to do this. Pour the batter into the skillet and smooth the surface.
Turn the oven down to 190°C/375°F and bake the cornbread for 25 to 30 minutes, or until the top is light golden brown and a skewer inserted into the middle comes out clean. If using a cake pan, bake for 45 minutes, then cover loosely with foil and bake for an additional 25 minutes or until golden and cooked through.
Allow the cornbread to rest for about 5-10 minutes before serving. It can be served warm or reheated in the oven at 180°C/350°F for around 10 minutes.
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Oven temperature
If you are using a conventional oven without a fan, preheat your oven to 200°C or 390°F. This temperature setting ensures even baking and is recommended by several sources for making cornbread.
However, if you are using a convection oven with a fan, the temperature settings may differ. Consult your oven's handbook or manual to determine the appropriate temperature adjustment. Convection ovens circulate hot air, which can impact baking, so it's important to refer to the manufacturer's instructions for accurate guidance.
When baking cornbread, it's important to remember that oven temperatures can vary, even among similar models. Therefore, it's always a good idea to keep an eye on your cornbread as it bakes and make adjustments as needed.
For a cast-iron skillet method, one source recommends placing the skillet in the oven and preheating it to 220°C or 425°F. Then, after pouring the batter into the skillet, reduce the oven temperature to 190°C or 375°F and bake for 25 to 30 minutes, or until the top is a light golden brown.
Additionally, if you've already made the cornbread and want to reheat it, you can pop it back into the oven at 180°C or 350°F for around 10 minutes to warm it through.
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Batter preparation
To prepare the batter for cornbread, you will need cornmeal, flour, sugar, salt, and baking powder. In Australia, cornmeal is often labelled as polenta, which can be found in most supermarkets. You will need a 3/4 cup of cornmeal for the recipe.
First, preheat your oven to 200°C/390°F (or 220°C/425°F if using a fan oven). While the oven is preheating, prepare your batter. Place the dry ingredients (cornmeal, flour, sugar, salt, and baking powder) in a large bowl and mix until combined. In a separate bowl, mix the wet ingredients (milk, butter, and eggs) until combined. You can also sour the milk by adding a little lemon juice.
Next, pour the wet ingredients into the dry ingredients and mix until everything is well combined. If you are using creamed corn, you can add it at this stage. If you don't have creamed corn, you can substitute it by blending corn kernels with a little flour and some of the liquid from the can until it forms a chunky mixture.
Finally, grease your skillet or cake pan with butter or non-stick baking spray, and pour the batter into the pan. If using a loaf pan, dust it with a little polenta before pouring in the batter. Your cornbread is now ready to be baked!
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Serving suggestions
Cornbread is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to accompany your cornbread:
Savoury Dishes
Cornbread is often served as a side dish to a savoury meal. It pairs well with barbecue foods such as pulled pork with BBQ sauce or slow-cooked BBQ beef ribs. It can also accompany a rich chilli or stew. For a simple option, serve it with butter, or for an extra indulgent treat, add some honey.
Sweet Dishes
Cornbread can also be served as a sweet snack or dessert. Try it with jam or honey, or for an extra special touch, drizzle with honey and a dollop of butter.
Drinks
As cornbread is often served warm, it is best accompanied by a cold drink. Iced tea is a classic pairing, or for something stronger, a refreshing beer or cocktail.
Special Occasions
Cornbread can also be used as an ingredient in other dishes. For Thanksgiving, it can be used as a stuffing, adding texture and flavour to the dish.
Reheating
Cornbread can be made ahead of time and reheated in the oven at 180°C/350°F for around 10 minutes. It can also be briefly microwaved to warm through, but be careful not to leave it in the microwave for too long, as it may become tough and dry.
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