- Butter, 1/2 cup
- Milk, 1 1/2 cup
cornmeal, 1 1/2 cup
- Brown sugar, 1/2
- Eggs, 3
powder, 1 tsp
- Salt, 1/4
- Oil (for
greasing the skillet), 1 tsp
kernels (own addition), 1 small tin
Preheat oven to 180°C. Place an 20 cm cast iron skillet in the
oven to preheat.
- Combine the
butter, milk cornmeal and brown sugar in a small saucepan.
- Bring to a slow,
steady simmer and whisk for a few
minutes until thickened.
eggs, baking powder and salt to a medium
bowl and whisk lightly.
cornmeal mixture and stir until well
corn kernels and stir until well combined.
cast iron skillet and pour in batter. Bake for 20-25 minutes,
until cornbread is golden around the edges and cooked through.