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Recipe

Buttermilk Cornbread
120g - 1 1/2 cups cornmeal
150g - 1 cup all-purpose flour
50g - 1/4 cup sugar
4 tsp baking powder
1 tsp salt
500ml - 2 cups buttermilk
65g - 1/4 cup creamed corn
1 large egg
6 tbsp unsalted butter, melted and divided

Instructions:
Preheat your oven to 425°F / 220°C. Place a cast iron skillet or regular oven safe non-stick pan in the oven to pre-heat. See notes.

Add the cornmeal, flour, sugar, baking powder and salt into a large mixing bowl. Use a whisk to combine.

Add the buttermilk, creamed corn and egg to a medium sized mixing bowl and whisk to combine. Add the we ingredients to the dry ingredients and mix using a spatula or wooden spoon until well combined. Add half the butter to the mixture and stir in.

Take the hot skillet out of the oven. Add the remaining butter (it will splatter so be careful) and then pour the batter into the skillet. Place in the oven and bake for 25-30 minutes. Allow to cool for 10 minutes and then take out of the skillet by turning upside down on a cooling rack. Slice up and serve with butter or honey.

Notes
Cornbread is best served the day it’s made but will in an airtight container for up to three days. Warm up in the oven before serving.