Prep time: 10 mins
Cooking time: 30 mins
Did somebody say, ‘Breakfast for dinner’? I grew up on this stuff, almost every Sunday morning. It’s super easy to make and hard to get to wrong. Best served with crispy bacon. But because I decided to make it for dinner, I added a homemade bean recipe as a second accompaniment, to help fill the little bellies. Serves 7 hungry mouths, though everyone ALWAYS wants more bacon.
INGREDIENTS
(Cornbread):
- 2 cups flour
- 2 cups cornmeal
- 4-5 tbsp white sugar
- 2 tbsp baking powder
- 2 cups milk
- 4 eggs
- 1 tsp salt
- 1/2 cup vegetable oil
- butter (for greasing the pan)
- maple syrup (for everything)
METHOD:
- Preheat the oven to 425 F (220 C)
- Grease a pyrex pan (approx. 13″ x 8″) with butter.
- Mix dry ingredients together in a large bowl.
- Mix milk, oil, and eggs in a separate bowl, whisk.
- Pour wet ingredients into the dry, stir until smooth.
- Pour batter into pan, bake 25-30 mins (uncovered), or until the centre is fully cooked.
- Serve immediately.
(Beans):
- 1 large can mixed beans
- 2 tbsp brown sugar
- 1-2 tbsp ketchup
- 1 tbsp yellow mustard
- Splash of leftover coffee (if available)
- 1/2 jar of passata (approx. 350ml)
METHOD:
- Dump all ingredients into a medium-sized saucepan.
- Heat on high until the mixture thickens (approx. 10 mins).
- Reduce heat and simmer for a few minutes more (just to keep warm).
- Serve immediately.
(Bacon):
No real instructions are necessary here. But here’s a good tip: cover a baking tray with foil, lay out the bacon, and cook for the exact same time – and at the same temperature – as the cornbread. It should be nice and crispy.
