A cornerstone of southern cuisine, historians are pretty sure that Cornbread was first made by European settlers to southern portions of the United States where corn crops were abundant.
Aztecs and Mayans were making corn tortillas long before Europeans arrived, but as you’ll see, cornbread uses all-purpose flour and is made in a tradition much more in keeping with French cake baking.
In Nicaragua, cornbread is a fast and simple bread. It is made with a large percentage of cornmeal, and this staple makes good use of the commodity that grows in great abundance in the region.
- 545 g cornmeal
- 175 g all purpose flour
- 295 g sugar
- 17 g salt
- 20 g baking powder
- 10 g eggs
- 580 g milk
- 235 g oil
- Pour 25mL of oil each into 2 large cast iron pans and warm them in the oven at 425F for 10 minutes
- In a large mixing bowl, combine the dry ingredients together
- In a separate mixing bowl, combine the eggs and milk and whisk them together
- Add the dry ingredients to the wet ingredients and whisk everything together until smooth
- Remove the cast iron pans from the oven and set the temperature to 300F
- Add the cornbread batter to the cast iron pans, evenly distributing the mixture
- Bake the cornbread for 20 minutes
- Let the cornbread cool in the cast iron pans for 10 – 15 minutes before removing
- Cut and serve