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main-meals

Cornbread with Maple Butter & Spring Onions

My take on the American Hoecake.

30 6
Cornbread with Maple Butter & Spring Onions | DonalSkehan.com, My take on the American Hoecake.

main-meals

Cornbread with Maple Butter & Spring Onions

My take on the American Hoecake.

Thursday, May 25, 2017
US / METRIC

120g cornmeal

120g plain flour

1 tbsp caster sugar

1 tsp baking powder

1 tsp salt

2 large free range eggs

300ml milk

50g butter, melted

 

To serve:

50g butter, softened

2 tbsp maple syrup

6 spring onions, finely sliced

4.2 oz cornmeal

4.2 oz plain flour

1 tbsp caster sugar

1 tsp baking powder

1 tsp salt

2 large free range eggs

1 cup milk

1/4 cup butter, melted

 

To serve:

1/4 cup butter, softened

2 tbsp maple syrup

6 spring onions, finely sliced

Mixing bowls

Cast iron skillet/ frying pan/ casserole pot, roughly 20 cm/ 8inch

30 mins
Serves 6

A sweet and savoury corn bread that is delicious alongside a meaty chilli– so good your guests will ask for the recipe.

Preheat the oven to 250˚C/ 475˚F.
For the maple butter, whisk the butter and maple syrup until completely blended. Set aside.
In a large mixing bowl combine the cornmeal, flour, sugar, baking powder and salt. Add the milk to a small mixing jug, before adding one egg and one egg yolk and mixing to combine.
Add the remaining white to a small clean metal bowl and whisk until it holds stiff peaks.
Make a well in the centre of the dry ingredients and pour in the milk mixture and melted butter. Once combined fold through the egg white.
Heat a cast iron skillet or heavy based frying pan or casserole roughly 20 cm in diameter over a medium high heat. Add the butter and once melted, pour half the batter into the pan, swirling to completely to coat the base.
Once bubbles form on the surface, transfer the pan to the oven to cook for 2-3 minutes.
Remove from the oven and flip, spread with half the maple butter, before transferring back to oven to cook for another 3 minutes.
When the cake is golden brown and firm to the touch serve in generous slices sprinkled with spring onions and a liberal sprinkle of sea salt.
30 mins
Serves 6

Ingredients
US / METRIC

120g cornmeal

120g plain flour

1 tbsp caster sugar

1 tsp baking powder

1 tsp salt

2 large free range eggs

300ml milk

50g butter, melted

 

To serve:

50g butter, softened

2 tbsp maple syrup

6 spring onions, finely sliced

4.2 oz cornmeal

4.2 oz plain flour

1 tbsp caster sugar

1 tsp baking powder

1 tsp salt

2 large free range eggs

1 cup milk

1/4 cup butter, melted

 

To serve:

1/4 cup butter, softened

2 tbsp maple syrup

6 spring onions, finely sliced

You'll Need

Mixing bowls

Cast iron skillet/ frying pan/ casserole pot, roughly 20 cm/ 8inch

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