Cornbread is seen the world over. Very much popularised by Southern US cuisine but also enjoyed in South Asia as leavened and unleavened breads, roti and dessert cakes akin to muffins. It's not surprising when corn is used as a staple by many communities at least for part of the year.
The Philippines, Thailand and China all have a version or rather many versions of this bread. Simple recipes for basic loaves win out every time. Freshness is the key, and ease of making is so important as the numbers of easy recipes have defined the "making with ease" being a priority. It truly is a food that almost anyone can make successfully.

  • 115 gm (4 oz or 1 stick)  of butter
  • 360 ml (1½ cups) milk
  • 255 gm (9 oz or 1½ cups) course cornmeal
  • 100 gm ( 3½ oz or ½ cup) crumbled palm sugar (jaggery or brown sugar subs)
  • 3 eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  1. Preheat oven to 220ºC (425 F). Place an 8-inch cast iron skillet in the oven to preheat.
  2. Combine the butter, milk cornmeal and brown sugar in a small saucepan. Bring to a slow, steady simmer and whisk for a few minutes until thickened.
  3. Add eggs, baking powder and salt to a medium bowl and whisk lightly. Add cornmeal mixture and stir until well combined.
  4. Oil cast iron skillet or similar and pour in batter. Bake for 20-25 minutes, until cornbread is golden around the edges and cooked through.

Sugar and salt can be adjusted according to preference and the need for either a savoury loaf or a general loaf.