Cornbread with Maple Butter & Spring Onions

Method

1. 1. Preheat the oven to 250˚C/ 475˚F.
2. 2. For the maple butter, whisk the butter and maple syrup until completely blended. Set aside.
3. 3. In a large mixing bowl combine the cornmeal, flour, sugar, baking powder and salt. Add the milk to a small mixing jug, before adding one egg and one egg yolk and mixing to combine.
4. 4. Add the remaining white to a small clean metal bowl and whisk until it holds stiff peaks.
5. 5. Make a well in the centre of the dry ingredients and pour in the milk mixture and melted butter. Once combined fold through the egg white.
6. 6. Heat a cast iron skillet or heavy based frying pan or casserole roughly 20 cm in diameter over a medium high heat. Add the butter and once melted, pour half the batter into the pan, swirling to completely to coat the base.
7. 7. Once bubbles form on the surface, transfer the pan to the oven to cook for 2-3 minutes.
8. 8. Remove from the oven and flip, spread with half the maple butter, before transferring back to oven to cook for another 3 minutes.
9. 9. When the cake is golden brown and firm to the touch serve in generous slices sprinkled with spring onions and a liberal sprinkle of sea salt.

• Main Meals
• corn bread
• hoecake

Ingredients

• US
• METRIC

You'll Need