Breakfasting with the stars
Maya Angelou’s ‘all day and all night cornbread’
Rebecca Seal
Alongside poetry, memoir and essays, Maya Angelou also published two cookery books. One of the most popular of her recipes is for ‘all day and all night cornbread’, which for breakfast she served warm with cheese sandwiched between two toasted layers. This recipe is adapted from Great Food, All Day Long. Grease a 20cm tin with melted butter. Beat together 60g of plain flour, 200g of cornmeal, 2 tbsp of caster sugar, 1 tsp of baking powder, 375ml of milk and 1 beaten egg, until smooth. Pour the batter into the buttered tin, then bake at 200C/gas mark 6 for 30-35 minutes, or until the cornbread is golden brown.
Feature
en-gb
2023-06-04T07:00:00.0000000Z
2023-06-04T07:00:00.0000000Z
https://guardian.pressreader.com/article/281754158702240
Guardian/Observer