Seeded Cornbread

Instructions

1. 1

   Preheat your oven to 200°C and generously butter a 23 cm round baking tin or cast iron skillet.

   Tip: Using a cast iron skillet gives the cornbread a wonderfully crispy, golden crust.

2. 2

   In a large mixing bowl, whisk together cornmeal, flour, baking powder, and salt until well combined.

3. 3

   In a separate bowl, beat together eggs, honey, and vegetable oil until the mixture is light and frothy, then stir in the milk.

   Tip: Don't overmix the wet ingredients—a few lumps are fine.

4. 4

   Pour the wet mixture into the dry ingredients and fold gently with a spatula just until the flour is moistened. The batter should be slightly lumpy, not smooth.

   Tip: Overmixing develops gluten and can make cornbread tough.

5. 5

   Reserve 30 grams of mixed seeds for the topping, then fold the remaining sunflower, pumpkin, and sesame seeds into the batter until evenly distributed.

6. 6

   Pour the batter into the prepared tin and smooth the top with a spatula, then sprinkle the reserved seed mixture over the surface.

   Tip: Press the seeds gently into the batter so they don't fall off during baking.

7. 7

   Bake for 22-25 minutes, until a toothpick inserted in the centre comes out clean or with just a few moist crumbs clinging to it.

   Tip: The cornbread should be golden brown and spring back slightly when lightly touched.

8. 8

   Allow the cornbread to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before slicing.