Here is an extremely simple and quick recipe for cornbread to go with your soups, stews, chili, or curries.
It’s got a dense, slightly dry, spongy texture that’s perfect for soaking up loads of yummy sauces.
2-1/2 cups whole milk
150g caster sugar
1 tsp salt
1/2 cup vegetable oil
250g all-purpose flour
3 tsp baking powder
Step 1: Preheat your oven to 200°C (400°F). Grease a 9-inch by 13-inch baking tin or dish.
Step 3: Add the eggs, sugar, salt, and oil to the milky cornmeal and stir to combine. Mix in the flour and baking powder to complete your batter.
Step 4: Pour the batter into your prepared tin and bake for 30 minutes. Cool, cut into squares, and serve.
This cornbread admittedly doesn’t taste very “corny,” but that’s a good thing if you don’t want any invasive flavours conflicting with your soups, stews and what not. If you are a corn fanatic, I suggest reducing the milk by 1/2 cup and adding one can of cream-style sweet corn to up the corniness.