My first experience of the sweet, soft, buttery cornbread was at the Big Easy in Covent Garden. This Canadian Crab shack was our spot one evening for an unlimited BBQ feast, and some cute cornbread muffins came out too – they complimented the barbecue dishes so well I knew I had to recreate it at home.
Since then I’ve tried a few times to bake my own, each time switching something new in and out of the recipe to find out how to make it taste it’s most awesome – not because I’m an amazing baker, but because cornbread is a fab creation.
Cornbread is actually super simple to make. So simple that the first time I started researching recipe ideas, I was sure everyone had missed ingredients out – the ingredients list was pretty minimal!
My most recent cornbread, the best yet, was served warm alongside my special jerk spiced sweet potato mash and slow cooked BBQ chicken – a seriously delicious combo if I do say so myself.
The cornbread was soft, with a slightly crispier edge, and had that signature sweet, rich yet almost creamy taste, with the added feta bringing little tastes of indulgence.
It went down well with Alex and our housemate (my little taste team), and it’s definitely one I’m adding to my repertoire to bring out time and time again – let’s hope Alex doesn’t get bored of the stuff!
Have you had cornbread before? What do you serve yours with?
Simple Cornbread with Feta
Simple yet delicious. This cornbread is perfect served with slow cooked barbecue meats.
- 50 g butter
- 1 red onion
- 225 g cornmeal
- 150 g plain flour
- 1 tsp salt
- 1 tbsp sugar
- 2 tsp baking powder
- 2 eggs beaten
- 1 pint semi-skimmed milk
- 1 lemon juiced
- 75 g feta
Pre-heat the oven to 220 degrees celsius. Line a large cake tin with baking paper.
Finely chop the onion. Melt the butter in the frying pan, add the onion and cook until golden. Remove from the heat and blend until smooth.
In a separate bowl, combine the cornmeal, plain flour, salt, sugar and baking powder. Add the butter and onion mixture, eggs, milk and juice from the lemon and whisk until smooth.
Chop the feta into small pieces and stir into the cornbread mixture. Pour into the lined cake tin and bake in the centre of the oven for 40-45 minutes, or until a skewer comes out the middle clean.
Cut into chunks and serve warm.