6 tblsp Butter (melted)

3 tblsp Vegetable oil (for the tray)
1 cup Cornmeal
3/4 cup Flour
1 tblsp Sugar
1 1/2 tsp Baking powder
1/4 tsp Salt
2 Eggs (lightly beaten)
1 1/2 cups Buttermilk


• Preheat the oven to 180°C

• Lightly grease muffin tray with oil.
• In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In the same bowl, mix together the eggs, buttermilk, and butter.

• Pour the batter into the prepared baking dish
• Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes.

• Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Aziz Rajab

Chef Aziz is a professional chef, trainer & passionate Saucier, who completed his training at the Escoffier Hotel School in Nairobi. He has not only achieved a tall order of success in his career as chef in the Hospitality Industry but also managed to touch the lives of keen learners as a Chef trainer. He believes perfection is attainable and makes sure its at the heart of his cooking, leading him to have a sharp eye for detail. The Kitchen is his home as his comfort with food transcends onto the plate.

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