This is from the American South, where sweet or savoury cornbread is said to bring prosperity in the New Year (its golden hue literally refers to gold and other riches). This recipe is for a sweet breakfast cornbread, typically served with maple syrup.
Prep time 5 minutes/Cook time 30 minutes/Serves 6
Ingredients:
270g (1 1/2 cups) yellow cornmeal
90g (3/4 cup) plain (all-purpose) flour
50g (1/4 cup) light brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
250ml (1 cup) whole milk
125ml (1/2 cup) buttermilk
2 large eggs
3 tbsp butter, melted and cooled slightly
Method:
Pre-heat your oven to 200°C (400°F) and generously grease a 24 x 30cm (9 x 13 in) baking tin with butter.
In a large bowl whisk together the cornmeal, flour, brown sugar, baking powder, baking soda and salt.
In another large bowl, whisk together the milk, buttermilk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and stir with a fork until just incorporated.
Pour the resultant batter into the prepared baking tin, transfer to your pre-heated oven and bake for about 20-25 minutes, or until the top is golden and a toothpick inserted into the centre emerges cleanly.
Allow to cool slightly before serving.
