cornbread

by  John Murray of Red Lion Smokehouse

Servings

12

Ready In:

1 hr

Calories:

178 

Difficulty:

Easy

Background

Cornbread

By: John Murray of Red Lion Smokehouse

I developed this recipe while working at the Flying Pig Pub in London, UK. Bringing the recipe over to Thunder Bay, this has become one of Red Lion Smokehouse’s longest standing bar snacks and a great side dish for a barbecue.

Ingredients

  • 150 g semolina

  • 325 g 2% milk

  • 175 g all-purpose flour

  • 7.5 g baking powder

  • 2 g salt 

  • 75 g sugar

  • 1 egg

  • 50 g vegetable oil

Easy, no fuss bread recipe that is a good introduction into bread making.

John Murray of Red Lion Smokehouse

Step by Step Instructions

Step 1

 Mix semolina and milk. Let stand for 5 mins.

Step 2

Mix flour, baking powder, salt, and sugar in a second bowl and set aside.

Step 3

Beat egg and oil in a third bowl until smooth. 

Step 4

Combine all ingredients. 

Step 5

Bake at 400 ºF for 30 to 35 mins in well-oiled or parchment lined tin (cast iron also works well).

Nutrition