By Frances
I've had this cornmeal sitting in the pantry for AGES so had to make something to go with a lovely ripe avocado and chill adzuki beans. It was a little crumbly but still lovely and moist. I adapted the recipe from Simply Recipes.

  • 2 cups cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 cups buttermilk (I used yoghurt)
  • 1 egg (optional)
  • 6 Tbsp unsalted butter, melted

Preheat oven to 180C. Line a loaf tin.

Whisk together all the dry ingredients in a large bowl. In another bowl, beat the egg and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Pour into cake tin. Sprinkle with smoked paprika if desired. Bake for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the centre of the bread comes out clean.

If you wanted to make a real Southern-style cornbread you can make the bread in a skillet pan then put it in the oven.