Cornbread edit

Basic cornbread recipe that you can make either sweet or savoury!

Instructions

• Preheat oven to 375 F
• Brown butter, then pour over sage (or other herbs you want), let cool a bit
• Take some of butter and grease 12 inch cast iron
• Whisk flour, cornmeal, light brown sugar, salt, baking pow (large ish bowl)
• Whisk eggs and mayo together (med bowl)
  • Whisk while streaming in buttermilk
  • Whisk while streaming in browned butter
• Fold wet ingredients into dry until just combined
• Pour into pan, smooth top (add the cheddar and jalapeños on top if you want)
• Bake til crispy/browned edges and top is sunflower yellow (~35 min)
• Let cool a few mins

Notes

I used a 12 inch cast iron, but you can use it with any size round baking dish. If you’re using a 9 inch pan, halve the recipe, then cook at 400F for 20-25 minutes.

The herbs give a fairly strong flavour so use less if you don’t want it to be so dominant.

Good toasted with butter, really good paired with chili!

Adapted from: alison roman and Joshua Weissman

Enjoy!