Ingredient and Portion
Rosemary Corn Bread
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From Jon Lee Submit
This is blogger Jon Lee's first attempt in baking and making a corn bread. It's still not perfect as he finds it a little hard and dry due to putting too much of the corn meal when he found the batter to be too watery. But since recipes are very flexible, you can always put your own spin to his version.
Novice
45 mins
120g cornmeal
130g all purpose flour
360ml milk
2 teaspoons baking powder
1 egg
2 tablespoons of sugar
1 teaspoon salt
3 tablespoons melted butter
1 rosemary sprig (finely chopped)
130g all purpose flour
360ml milk
2 teaspoons baking powder
1 egg
2 tablespoons of sugar
1 teaspoon salt
3 tablespoons melted butter
1 rosemary sprig (finely chopped)
Method
1. Pre-heat a 200 degree celsius oven to bring up the heat. Place the rack in the centre of the oven. Use a brush to generously coat a baking pan on the bottom and wall.
2. In a large bowl, bring the cornmeal, flour, baking powder, salt and sugar and whisk them together. In the middle of the bowl, make a well and pour in the egg, milk and the remaining melted butter. Gently mix the ingredients to combine. This was when I found the batter to be too watery. If too watery, slowly add in equal ratio of cornmeal and flour to thicken it. Or you could reduce the amount of milk to be used.
3. Pour the mixture into the pan and bake in the oven for 20 to 25 minutes. You should start to see the top of the corn bread turning golden and forming a crust by 20 minutes. Use the toothpick method to check if the cornbread is done (toothpick inserted into the centre should come out clean). Remove the corn bread from the oven and let it cool for about 10 minutes before serving with a knob of butter.
2. In a large bowl, bring the cornmeal, flour, baking powder, salt and sugar and whisk them together. In the middle of the bowl, make a well and pour in the egg, milk and the remaining melted butter. Gently mix the ingredients to combine. This was when I found the batter to be too watery. If too watery, slowly add in equal ratio of cornmeal and flour to thicken it. Or you could reduce the amount of milk to be used.
3. Pour the mixture into the pan and bake in the oven for 20 to 25 minutes. You should start to see the top of the corn bread turning golden and forming a crust by 20 minutes. Use the toothpick method to check if the cornbread is done (toothpick inserted into the centre should come out clean). Remove the corn bread from the oven and let it cool for about 10 minutes before serving with a knob of butter.
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