Always check the labels of the products you use.
Method
- 1
Heat the pan. Put the empty cast-iron pan in the oven and heat to 220 °C (200 °C fan).
- 2
Mix the dry ingredients. Whisk the cornmeal, flour, sugar, baking powder, bicarbonate and salt together.
- 3
Brown the butter. Take out the hot pan, add the butter and swirl 1-2 minutes until it foams and smells nutty. Pour all but 1 tbsp into a bowl.
- 4
Mix the batter. Whisk the buttermilk and eggs into the browned butter, pour into the dry ingredients and fold until just combined.
- 5
Bake. Scrape into the hot pan and bake 18-22 minutes until golden and a skewer comes out clean.
- 6
Serve. Cool 5 minutes, cut into 8 wedges and serve warm with butter.
Storage
Store airtight at room temperature for up to 2 days, or freeze for up to 1 month. Warm through before serving.
Free sugars
6.2 g per serving
12.4 % of the 50 g daily maximum · 24.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 25 cm cast-iron frying pan
- 2 mixing bowls
- whisk
- spatula
- skewer
- oven gloves
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 290 kcal |
| Protein | 6.5 g |
| Carbohydrate | 37.1 g |
| of which sugars | 8.9 g |
| of which free sugars | 6.2 g |
| Fat | 12.9 g |
| of which saturates | 7.5 g |
| Fibre | 1.2 g |
| Salt | 1.38 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
