|Prep time||15 minutes|
|Cooking time||30 minutes|
A sweet cornbread recipe which is a good accompaniment to things like chilli or pulled pork. It can also be eaten with plenty of maple syrup and butter.
Jamie Oliver's Barbecoa restaurant used to serve a "Devil's Cornbread" dish that was similar to this, but with the addition of lots of melted cheese, herbs, and nduja. You can recreate this by adding about 200g of grated cheddar and mozzarella, some chopped parsley and a bit of nduja to the top of the cornbread immediately before putting it in the oven. Some chopped jalepeños also work well.
- 25 ⨉ 25 cm (or equivalent) baking dish or cast iron pan
- 200g masa marina
- 60g plain flour
- 2 tbsp baking powder
- 1 tsp salt
- 85g butter
- 320ml whole milk
- 2 eggs
- 4 tbsp maple syrup
- Preheat the oven to 220℃. Melt the butter over a low heat or in the microwave.
- In a medium bowl, combine the flour, masa harina, salt and backing powder. Separately, whisk together the milk, maple syrup, and eggs.
- Whisk two thirds of the melted butter into the liquid ingredients, reserving one third.
- Pour the liquid into the dry ingredients, and stir gently to combine just until everything is wet – don't over-mix.
- Add the reserved butter to the baking dish and ensure it's covered, then crape in the batter. Spread with a spatula.
- At this point, you can add any toppings – then place in the oven for 20–25 minutes. cook until a toothpick poked into the middle comes out clean.