I'm planning on making a deep-south style meat-loaf fairly soon, but before I can make the meat-loaf I need some breadcrumbs. The plan was to make a cornbread and crumble it all up for breadcrumbs to use in stuffing's, burgers and my up and coming meat-loaf. There were no plans to post this recipe for cornbread, but it has turned out so nice ... here it is, featured on my blog!
The original recipe is from the British Queen of Soul food Momma Cherri , who grew up in Philadelphia before moving to the UK. I have adapted it to make it gluten free, but no further adaptions took place ... oops I changed the cooking method ever so slightly too
I'm really looking forward to the meat-loaf now!
225 g butter
225 g medium yellow cornmeal
100 g Doves gluten free bread flour (this includes xanthium gum)
125 g gluten free flour mix (this includes xanthium gum)
125 g castor sugar
1 tbsp baking powder
2 large eggs, beaten
475 ml semi-skimmed milk
I made this cornbread in a loose bottomed spring-form cake tin, which I'm sure isn't quite traditional!!! It does however give me a bit more of control over breads, that I am not familiar with baking!
Crank the oven up to 180 degrees, use the butter wrapper to grease the cake tin as a precautionary measure to prevent the cornbread from sticking
Combine all the dry ingredients in a large bowl, meanwhile slowly melt the butter in a small saucepan
Make a well in the middle of the dry ingredients, add the eggs, butter and milk, stirring well with a wooden spoon. This will produce a fairly fluid batter, don't worry, proceed to baking ....
Bake in the preheated oven for about 50 minutes or until golden brown and firm to the touch.
This corn bread has the look and texture of a madiera cake ... loads of breadcrumbs :) unfortunately a lot of it got eaten before I could freeze the breadcrumbs, but I have enough for the meat-loa!