Herb Cornbread

Cornbread is found worldwide with every country having its own version, and every cook their own twist. This recipe is based loosely on a Spanish chili cornbread that I love. I prefer making cornbread with a fine cornmeal for softer texture and of course I add plenty of herbs for extra flavor.

Ingredients:

• 250g all-purpose flour
• 200g fine cornmeal
• 45g white sugar
• 3 tsp baking powder
• 1 ½ tsp salt
• ¾ tsp basil
• ¾ tsp cilantro
• ½ tsp garlic powder
• ½ tsp parsley
• 2 eggs, room temperature
• 350ml milk
• 2 tsp white vinegar
• 185ml grapeseed oil

Directions:

1. Preheat oven to 200°C (400°F).
2. Lightly grease and line the base and sides of a 9” (22cm) round baking tin.
3. Sift flour and cornmeal into a large bowl. Add sugar, baking powder, salt and spices and stir to combine.
4. In a smaller bowl, combine eggs, milk, vinegar & oil. Pour into dry mix and stir well with a wooden spoon until everything is well combined.
5. Pour the mixture into the prepared pan, place on middle rack of oven and bake for 20 minutes until golden and starting to crack. Test for doneness by inserting a toothpick inserted in the centre, the cornbread is done if the toothpick comes out clean.
6. Serve warm or cooled.