Classic cornbread

Washington Post

Cornbread is the perfect accompaniment to soups, casseroles or a big bowl of chilli. American recipes usually call for cornmeal but you'll find polenta works a treat.A cast-iron skillet produces best results. This recipe forms part of the April 8 meal planner created in partnership with New World.

Washington Post

Ingredients

1 ½ cups	Coarse polenta, we use Ceres Organics (Main)
3 Tbsp	All-purpose flour
1 ¼ tsp	Baking powder
¼ tsp	Salt
¼ tsp	Baking soda
1 tsp	Sugar
360 g	Buttermilk (Main)
1	Large egg, beaten
2 Tbsp	Unsalted butter, melted, plus a little softened butter for the skillet

Directions

1. Place your 9-inch cast-iron skillet in the oven; preheat to 450 degrees.
2. Combine the cornmeal, flour, baking powder, salt, baking soda and sugar in a mixing bowl. Add the buttermilk and egg, stirring to form afairly smoothand thick batter, then stir in the melted butter.
3. Add the softened butter to the skillet in the oven; as soon as it melts, remove from the oven and tilt to coat the sides and bottom of the skillet. Pour in the batter. Return to the oven; bake (middle rack) for 17 or 18 minutes, until lightly browned on top and the cornbread has pulled away slightly from the edges of the pan.
4. Serve warm, or at room temperature.