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Wild garlic cornbread

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4–6

This is a classic American cornbread recipe, with added cheese, that gets smothered in garlic butter. Delicious served with succotash

By The Hairy Bikers

From Hairy Bikers: Route 66

Shopping list

Ingredients

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard.

  2. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter.

  3. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top.

  4. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside.