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Corn bread

Frank Camorra
Frank Camorra

Corn bread is very versatile – it can be enjoyed with maple syrup and bacon or some refried chilli beans. When it is straight from the oven, I just eat it straight with salted butter. The cornbread can be cooked in a round baking tin if you don't have the right frypan.

Frank Camorra's cornbread makes a versatile sponge for mopping up all kinds of goodies.
Frank Camorra's cornbread makes a versatile sponge for mopping up all kinds of goodies. Photo: Marcel Aucar

Ingredients

1 cup cornmeal 

1 cup plain flour 

1 tsp baking powder 

1 tsp baking soda 

1 tsp salt 

1 cup buttermilk 

1/2 cup butter, melted 

2 eggs, beaten 

2 tbsp  brown sugar 

4 green onions, chopped 

Method

Preheat oven to 180.

Grease a small heavy frypan and place a small circle of baking paper in the bottom.

Whisk cornmeal, flour, baking powder, baking soda and salt in a large bowl.

Mix buttermilk and melted butter in a separate bowl; gradually stir into the cornmeal mixture to make a batter.

Mix eggs and sugar into the batter. Fold green onions through the batter and pour into the prepared frypan.

Bake until a knife inserted into the centre comes out clean, about 25 minutes.

Cool in the pan for 10 minutes before removing to cool on a wire rack.

 

Main ingredient:
Corn, Eggs
Cuisine:
Mexican
Course:
Breakfast/Brunch, Side Dish
Occasion:
Family meals, Kids' cooking, Picnic

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