If you like those smoky North American BBQ ribs like I do, then you're going to want some cornbread to go with them. I've tried making cornbread in a baking pan several times but I kept getting inconsistent results. Sometimes the top would brown before the middle part is cooked. Or, the bread doesn't cook evenly across the pan. After those unsatisfying attempts, I decided to use muffin pans and they worked a treat. Having them as individual muffins also made it more convenient to store them. Plus, they produce very little mess because you don't have to cut the cornbread which can go all crumbly.
Cornbread by Bent Street Kitchen. Tofu testing the cornbread with her little piglet snout.
Ingredients:
1 cup plain flour, sifted
1 T baking powder
3/4 c polenta
1/2 c sugar
1 t salt
110 g butter, unsalted, melted
2 large eggs
3/4 c milk
Method:
Preheat oven to 180°C. Spray 12-cup muffin pan with cooking oil spray.
In a large bowl, mix together polenta, flour, baking powder, sugar and salt until well combined.
In a separate bowl, whisk the eggs then add the milk. Add egg mixture and melted butter to dry ingredients. Stir with wooden spoon until just combined. Do not overmix. Spoon into muffin pan, filling each cup almost to the brim. Bake for 15-20 minutes or until top is golden and skewer comes out clean. Rest for 5 minutes then turn onto wire rack to cool.
Serves 12.
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