Of simple corn bread.
In large wet mixer container combine:
- 1.5 cups fine cornflour
- 1.5 teaspoons of baking powder
- 0.25 teapoons of salt (less, if butter has any salt in it)
Blitz the dry ingredients, then add:
- 2 eggs
- 400ml plain non-fat yoghurt
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- 2 tablespoons honey
Mix until the batter is uniform.
Heat and butter a 29 cm non-stick frying pan.
Pour batter in, cover with lid. Let the bottom crust over on high heat, then turn it low. Cook until top is more-or-less solid (usually takes a bit less than 10 min). Flip. (Use an additional pan, plate, foil or baking paper if needed.) Turn the heat up again to get a crunchy crust to the other side, then back down and cook unil toothpick comes out dry (max another 10 min).
Cheers,
Hedi
