A deliciously rich American bread, Rich Corn Meal Bread is best served warm with lots of butter and jam.
4 oz. plus
1 teaspoon butter, melted
6 oz. flour
4 teaspoons baking powder
1 teaspoon salt
10 oz. yellow corn meal
1 teaspoon sugar
4 eggs, lightly beaten
8 fl. oz. milk
2 fl. oz. single cream
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200 °C).
Using the teaspoon of butter, lightly grease an 8-inch square baking tin. Set aside.
Sift the flour, baking powder and salt into a large mixing bowl. Stir in the corn meal and sugar.
Cut the remaining butter into the flour with a table knife. With your fingertips, rub the fat into the flour mixture until the mixture resembles coarse breadcrumbs.
In a small mixing bowl, beat the eggs and milk together with a fork.
Using a wooden spoon, stir the egg mixture into the flour mixture until the ingredients are well blended. Stir the cream into the mixture to form a thick paste.
Spoon the batter into the baking tin and smooth the top with a knife. Place the tin in the oven and bake for 25 to 35 minutes or until a skewer inserted into the centre of the bread comes out clean.
Remove the tin from the oven and allow it to cool for 5 minutes. Cut the corn bread into 2-inch squares and lift them out of the tin on to a serving plate. Serve warm.