Liberian Cornbread is a traditional Liberian recipe for a classic cornbread made with a blend of flour and yellow cornmeal leavened with baking powder, bound with eggs and moistened with oil, milk and sour cream. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Liberian Cornbread.
Mix together the sugar and oil in a bowl. Crack in 3 eggs and whisk to combine.
In a separate bowl, sift in the flour, then add 300g (2 cups) of yellow cornmeal along with the baking powder and salt. Mix thoroughly to combine then briefly set aside.
Pre-heat your oven to 200°C (180°C fan/400°F).
Beat the wet ingredients, then add in the dry ingredients followed by 500ml (2 cupsP milk and 125ml (1/2 cup) sour cream. Mix everything together to form a smooth batter.
Grease a large baking dish then pour in the batter. Transfer to your pre-heated oven and bake for around 25 minutes, until nicely risen, golden brown and cooked through.
Remove from the oven, allow to cool for 10 minutes then cut into wedges and serve.
