A visitor’s cornbread
Don’t you love visitors that arrive bearing something they’ve baked for you to try?
I hadn’t even met Erica, but she arrived at our door with a plate of her home-made cornbread. I had to admit that I knew nothing about cornbread, so after I’d taste tested it over a cup of tea, she wrote out her recipe for me.
It was beautifully moist and we ate it just as it was, but could’ve spread it with a little butter. Erica said it’s nice served warm, so we did give it a few seconds in the MW which was enough to melt the butter. Taste tested!
INGREDIENTS
3/4 cup polenta (not instant)
1 1/2 cups plain flour
1 tbspn baking powder
1/2 cup sugar
pinch of salt
1 cup creamed corn
125g melted butter
2 eggs
3/4 cup milk
METHOD
Combine all the dry ingredients and mix well. In another bowl, combine and mix all the wet ingredients then mix the wet and dry ingredients together.
Pour the mix into a pre-heated, greased pan and bake at about 190ЉC for 30 minutes or thereabouts until the top is nicely browned and a skewer inserted in the middle comes out clean.
Note: When I was Googling ‘polenta’, I found it could be used in numerous ways and I aim to try this next time I’m roasting potatoes. You par-boil the potatoes, drain them well, sprinkle polenta over them and give the pot a good shake. Bake them in a roasting pan with olive oil, some sprigs of Rosemary and a few garlic cloves.
Glen
