Honey and Oat Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and lightly grease a 20cm square baking tin with butter or oil.

   Tip: A loaf tin works equally well if you prefer a different shape.

2. 2

   In a large mixing bowl, combine the cornmeal, rolled oats, flour, baking powder, and sea salt. Whisk these dry ingredients together until evenly distributed.

   Tip: Sifting the baking powder helps eliminate any lumps.

3. 3

   In another bowl, whisk together the eggs, milk, melted butter, honey, and vanilla extract until well combined and smooth.

   Tip: Ensure the butter has cooled slightly before mixing with eggs to avoid scrambling.

4. 4

   Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Do not overmix; some small lumps are fine.

   Tip: Overmixing develops gluten and can make the cornbread tough.

5. 5

   Transfer the batter to the prepared tin and smooth the top with a spatula.

   Tip: Fill the tin about three-quarters full for even rising.

6. 6

   Bake in the preheated oven for 25 minutes, or until a skewer inserted into the centre comes out clean with just a few moist crumbs.

   Tip: Check at 20 minutes if your oven runs hot.

7. 7

   Remove from the oven and let cool in the tin for 5 minutes, then turn out onto a wire rack.

   Tip: Cooling in the tin first prevents the bread from breaking.

8. 8

   While still warm, drizzle the top generously with the remaining honey, allowing it to soak slightly into the crust.

   Tip: The warmth helps the honey glaze set beautifully.