Go Back
Print

Lemongrass Cornbread

Prep Time 1 hour 30 minutes
Cook Time 40 minutes
Total Time 2 hours 10 minutes
Servings 6

Ingredients

For cornbread

  • • 1 cup corn meal
  • • 1 cup flour
  • • 1 tsp salt
  • • 1 tsp baking powder
  • • 1 cup lemongrass syrup recipe below
  • • 1/4 cup milk
  • • 2 eggs
  • • 2 tbsp oil

For lemongrass syrup

  • • 2 cups water
  • • 2 cups sugar
  • • 5 lemongrass stalks

Instructions

  • Remove the ends off lemongrass stalks. Chop into 1 to 1.5 inch pieces.
  • In a pot, mix 2 cups of water and 2 cups of sugar. Add chopped lemongrass and mix evenly. Boil on medium to low heat for 90 minutes. If you like a strong lemongrass flavor, let the syrup simmer for longer. Feel free to make this the night before, as it takes a bit of time. After the syrup has thickened, use a slotted spoon to remove the lemongrass.
  • Mix together corn meal, flour, salt and baking powder. After the dry ingredients are mixed evenly, add 1 cup of syrup, milk, eggs, and oil.
  • Whisk batter and pour into a grease loaf pan. Bake at 400 degrees for 40 minutes.
  • Allow cornbread to cool for 10-15 minutes before slicing. Slice cornbread and drizzle with remaining lemongrass syrup.