We had featured a hot and spicy jalapeno and bacon cornbread last time. Because of our love for this tasty dish, we decided to present a more versatile and basic version – one that you can pair with either sweet or savoury dressings.
Corn (or maize) is indigenous to the Americas, having been domesticated in southern Mexico approximately 9000 years ago before spreading throughout the continent. North American natives therefore used corn in many of their foods, including a form of bread, consisting of water, salt and cornmeal.
When the Europeans discovered America, corn was exported back to Europe, while their settlers began cooking with it. One of the earliest recipes for cornbread was published in 1839 in the Kentucky Housewife, “Indian Muffins” (Indian meal referred to cornmeal), which called for flour, Indian (or corn) meal, eggs, milk, and salt. Through the years, cornbread has evolved such that there are countless ways of making it.
Traditionally, the bread was made without sweetener, which was a later addition, as sugar became more affordable. There are those, however, who argue that authentic cornbread should not be sweet.
Whichever way you like yours, this recipe offers a rich, crumbly version, one which complements either sweet or savoury toppings. Enjoy!
1 1/2 cups all purpose flour
1 1/2 cups cornmeal
1 1/2 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
2 tablespoons sugar
1 1/2 cup milk
1/2 cup yoghurt
1/4 cup vegetable oil
1/2 cup (1 stick) unsalted butter (melted and cooled)
Preheat oven to 350F
Butter/oil 9 inch square pan
- Mix all dry ingredients together in a medium bowl.
- Blend milk and yoghurt together in a large measuring glass. Add in the oil.
- Mix wet into dry ingredients, followed by the addition of the butter. Do not overmix.
- Pour into pan and bake for 40 minutes, or until center is done.
Serve warm with butter, sour cream, or jams – you choose!