This is one of my “memory” recipes – whenever I eat it, I remember scenes from my childhood when it was eaten – it’s the combination of taste and smell that brings them flooding back. A big plus is that it’s a delicious recipe! It can be eaten alongside hearty soups and stews, or simply drizzled with honey. Enjoy!
2 C. flour
2 C. cornflour *
1 tsp. salt
4 tsp. baking powder
4 Tbs. honey
4-6 Tbs. butter
2 C. milk+
Mix, pour into a buttered casserole or pie dish. Bake at 200°C (400°F) ~30 minutes.
* If you don’t have access to this, you can use either a mixture of 1 C. polenta and 1 C. flour, or 2 C. Masa Harina (corn flour used for tortillas).
Variations of additional options: Add:
Bacon bits or chopped ham
Whatever you add, compensate with either milk or flour, maintaining a viscose bread dough consistency.
Variation: Corn-Onion Shortcake
Shortbread recipe as above – pour batter into a casserole dish or deep baking pan; then:
butter (amount to taste, for sautéing)
1 can corn (average size)
1 C. sour cream or plain yogurt
1 large onions, thickly sliced into rings, separated
2 C. grated Cheddar cheese
Sauté onions in the butter. Mis the rest into the onions, and then spread over the cornbread dough. Bake at 180°C (350°F) for ~35 minutes. Let cool 5-10 minutes before serving.