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We have cornbread often, especially in the cooler months It takes little time to make and bake. Cut it into squares, then slice sideways. Serve warm spread, with butter or margarine. For an extra treat marmalade or strawberry preserves go well atop the plain cornbread. Instead of using a baking pan you could bake as muffins in cupcake trays.

Dry mix base, sufficient for 8" X 8" X 2" bake pan:
2 cups Corn meal. Here in Australia I buy "pollenta" which seems to be an Itallian version of corn meal.
1 1/2 cups Plain flour (white or wholemeal).
1 tspn Salt.
3 - 3 1/2 tspns Baking powder (heavy don't hurt). If you are using self raising flour deduct 1 tspn baking powder per cup of self raising flour.

  • Preheat oven to 180°C.

  • Gease baking pan with butter or margarine then coat surfaces thoroughly with corn meal until it adheres to the sides and bottom of the pan.

  • Pour balance of corn meal into a mixing bowl with the rest of the dry ingredients, then mix all the dry ingredients thoroughly.

  • You are now at a cross roads. You can choose to make a sweet corn bread or a savoury corn bread. Follow the directions for your preference below.

Plain, somewhat sweet and usually simpler cornbread:
1 mixing bowel Dry mix base as above.
1/4 cup Light veggie oil (sunflower, canola, or corn oil are just fine). You need this to moisten things up.
1/4 - 1/2 cup Honey or maple syrup, or a combo of both, Don't be cheap and mean to yourself by using artificially flavoured maple syrup!
1 1/2 - 2 cups Milk (approximate) I use lowfat cause that's what my wife buys. I never drink the stuff, just bake with it.

  • Mix dry base and wet ingredients thoroughly adding milk until your batter is the consistancy of somewhere beween pancake batter and peanut butter.

  • Spread evenly onto baking pan and bake on a high shelf for around 25 minutes.

  • Note that honey suits warm weather and maple syrup cooler weather. Add some arrowroot flour to the mix in the winter if your having corn bread for breakfast. Arrowroot enhances the flow of blood in your extremeties so your stomach will feel content and your fingers and toes nice and warm.

Warm and savoury cornbread:
1 mixing bowel Dry mix base as above.
1/4 to 1/2 tspn Mixed herbs.
1/4 - 1/2 tspn Cayenne pepper. I have also used finely chopped chiles but the cayenne pepper will mix more evenly into the batter and you will avoid "hot spots".
1 onion. Small to medium in size and finely chopped. Choose size and colour to suit your taste, red onions give a milder taste, brown onions a sharper taste.
1 - 2 cups Grated cheddar cheese. Use a sharp cheese if possible
2 cups Milk (approximate) I use lowfat cause that's what my wife buys. I never drink the stuff, just bake with it.

  • Note that you will not need to add any veggie oil for moistness because it will come from the cheddar cheese.

  • Mix dry base and wet ingredients thoroughly adding milk until your batter is the consistancy of somewhere beween pancake batter and peanut butter.

  • Spread evenly onto baking pan and bake on a high shelf for around 25 minutes.
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