Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
American Cornbread
A golden, slightly sweet cornbread with a crisp crust and tender crumb — a Southern classic.
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10 minPrep🔥
25 minCook🍽️
9Serves📊
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Ingredients
- 200g cornmeal
- 150g plain flour
- 80g sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 250ml buttermilk
- 80g butter, melted
Instructions
- Heat the oven to 200C with a cast-iron pan or baking tin inside.
- Whisk dry ingredients.
- In another bowl, beat eggs with buttermilk and melted butter.
- Combine wet and dry just until mixed.
- Pour into the hot pan and bake 22-25 minutes until golden and a skewer comes out clean.
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Tara’s tips
- A preheated pan gives the signature crisp crust.
- Don't overmix — lumps are fine.
Serving suggestions
- Lovely warm with butter and honey, or with chilli.
Storage & reheating
Keeps 3 days; reheat to refresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Less sweet?
Reduce sugar to 40g for a more traditional savoury version.
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