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Liberian Cornbread
Liberian Cornbread is a traditional Liberian recipe for a classic cornmeal-based bread bound with egg and flavoured with butter and sugar that uses baking soda as a raising agent. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Cornbread.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
10
Rating: 
Tags : Bread RecipesMilk RecipesBaking RecipesCake RecipesLiberia Recipes
This is a recipe for a traditional Liberian cornbread which, unlike American cornbread is made much more like a sponge cake.
Ingredients:
300g cornmeal (ground maize)
50g plain flour
75g butter
70g granulated sugar
3 eggs, well beaten
450ml milk
2 tsp baking powder
1/2 tsp salt
freshly-grated nutmeg, to taste
Method:
Cream together the butter and sugar in a bowl until light and fluffy. In a separate bowl whisk together the eggs and milk until thoroughly combined then add a few gratings of nutmeg (to taste). Add the egg mix, a little at a time, to the creamed mixture, beating thoroughly to combine.
In a separate bowl combine the cornmeal, flour, baking powder and salt. Add this mix, a little at a time, to the wt ingredients, beating thoroughly to combine after each addition. Mix thoroughly until you have a smooth batter. Now grease and flour two 500g loaf tins. Divide the batter equally between then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until coked through (they should be golden brown on top and a toothpick inserted into the centre of the cake should emerge cleanly).
Remove from the oven and allow to cool in the tin for 10 minutes then turn out onto a wire rack and allow to cool completely before serving.
