Cornbread Wedges
These savory cornbread wedges are a delightful addition to any meal. The tender crumb is complemented by the flavorful combination of onion and buttermilk. Easy to whip up, these cornbread wedges make for a comforting treat that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 50g butter , plus extra for greasing
- 1 small onion , finely chopped
- 225g fine cornmeal
- 140g plain flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1½ tsp salt
- 2 x 284ml cartons buttermilk (or same quantity semi-skimmed milk with a squeeze of lemon juice)
- 2 eggs
Instructions
- Heat oven to 230C/fan 210C/gas 8. Smear some butter all over a 23cm cake tin or ovenproof frying pan. Melt the butter in a separate pan. Tip in the onion and cook over a gentle heat for 5 mins until softened.
- Meanwhile tip all the dry ingredients into a large mixing bowl. Beat together the buttermilk and eggs in a separate bowl, then stir in the buttery onions. Pour over the dry ingredients and mix together until just combined and you have a batter.
- Pour the batter into the cake tin or frying pan and smooth the top with a knife. Bake for 25 mins until golden and a skewer inserted in the centre comes out clean. Cool in the pan for 10 mins, then turn out, cut into wedges and serve. You can make up to 2 days ahead and store in an airtight container, or freeze for up to 1 month.
Prep Time
PT15M
Yield
Serves 6 adults, or 4 adults and 4 kids
Nutrition
- Calories: 351 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 54 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 2.08 milligram of sodium
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