Cornbread from the Pan
Instead of ciabatta: pan‑baked cornbread with sage and walnuts! Try this tasty recipe by Spoonsparrow.
Ingredients
- 0.5 bunch sage
- 50 g walnut kernels
- 150 g corn grits
- 100 g wheat flour type 1050
- 1 tbsp baking powder
- 1 tsp salt
- 250 ml milk (1.5% fat)
- 2 tbsp honey
- 2 Eggs
- 90 g butter
Instructions
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1.
Wash the sage, shake dry, pluck leaves and set aside six large ones. Roughly chop the remaining sage and walnuts.
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2.
Mix corn grits, flour, baking powder and salt in a bowl with the chopped sage.
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3.
Whisk milk, honey and eggs in a small bowl.
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4.
Preheat an oven‑proof pan (24 cm diameter) in a preheated oven at 200 °C (180 °C fan or gas level 3–4) for 10 minutes. Melt butter in it.
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5.
Pour the liquid butter into the egg mixture until about 2 tbsp remain. Add the sage leaves to the hot pan.
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6.
Stir the egg mixture into the flour mix, forming a smooth batter. Pour one quarter of it into the pan and spread by swirling.
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7.
Sprinkle chopped walnuts over it and pour the remaining batter on top. Return the pan to the oven and bake the cornbread for 18–20 minutes. Remove, let cool 10 minutes, then flip onto a plate.
