Felicity Cloake shares recipe for cornbread in masterclass
Chef Felicity Cloake published a guide on making cornbread during her recent cooking masterclass.
Ingredients and preparation time
The recipe calls for 200g of coarse cornmeal or polenta along with buttermilk and eggs. Preparation takes ten minutes before the mixture soaks for two hours. Cooking the final product requires twenty-five minutes to complete.
Serving suggestions and dietary notes
The finished loaf serves six people and works well with chilli or bean soups. Cornbread is also noted as being suitable for those avoiding gluten. Some cooks may choose to add brown sugar depending on their preference.
Tips for better flavour
Using stoneground cornmeal provides the best taste if it is available in local stores. Toasting the dry grain in a pan before mixing enhances its overall aroma. Shaking the pan constantly prevents the meal from burning during the toasting stage.
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