CORNBREAD

There seem to be many different recipes for cornbread, and I have made a couple of them before, all very tasty. This one is very simple to prepare and it was very tasty. If there is something I will change when I cook it next, is the amount of oil. I thought it was a little bit too oily, and being a very moist bread, I do not think it needs so much. Still, no complaints.

Ingredients

150g polenta
75g plain flour
1Tbsp baking powder
1 Tbsp sugar
1 tsp paprika
115g diced green capsicum
2 corn cobs, kernels removed
5 spring onions, finely sliced
1 bunch coriander, roughly chopped
3 eggs, lightly beaten
250ml buttermilk (I didn't have buttermilk and used 15ml / 1 Tbsp cider vinegar and the rest to make a cup with full-cream milk and let it rest for 5 minutes.)
170ml olive oil (Next time I will use only 100ml oil)
125g goat’s cheese or feta
½ tsp chilli flakes
sea salt & freshly ground black pepper

Method

Preheat the oven to 180C.

Grease a 20 x 30 cm baking tin and line it with baking paper. (For this recipe, I used a six hole muffin tin.) 

In a large bowl, combine the polenta, flour, baking powder, sugar and paprika. Add the green capsicum, corn kernels, spring onions and coriander and mix well. Season with sea salt and freshly ground black pepper.

In a separate bowl, whisk together the eggs, buttermilk and olive oil, then stir the liquid into the dry ingredients. Mix well.

 

Pour the batter into the prepared tin and crumble the goat’s cheese or feta over the top. Sprinkle with chilli flakes. 

Bake for 35 minutes or until a skewer comes out clean when inserted into the centre.

Cut into 6 squares and serve with roasted tomatoes and coriander springs or as a side dish.

Serves 6

Here served with Avocado, rocket and parmesan crumb salad, Roasted capsicum and Cod salad with olives.