January 10, 2010 3 Comments
As comfort food goes, this is possibly the best, certainly best return on effort I’ve found in a long, long time.More akin to baking cakes than breadmaking as we understand it, I can usually knock one up in ten minutes or so, and I would usually make two of these loaves at a time just because they go so quickly in my house. It goes for an afternoon snack, straight out of the oven, it goes with ham & eggs for dinner, it goes at breakfast time and in packed lunches. I imagine it would be perfect with a bowl of soup too.
This is my own recipe, but I have taken inspiration from Momma Cherri’s Soul in a Bowl Cookbook, and Jamie’s America
- 165g cornmeal (polenta)
- 125ml full fat milk
- 3 tbsp plain flour
- 2 eggs
- 30ml butter
- 1 tsp baking powder
- half a large onion, thinly sliced
- small bunch of spring onions, diced
- 200g sweetcorn – fresh from the cob is ideal, but it is January – canned or frozen is fine.
- 1 tsp chilli flakes
- 1 tsp fresh thyme leaves
- 80g cheddar or similar hard cheese, grated
- salt and pepper (quite a lot)
Melt your butter in a frying pan over a medium heat. Add the two onions and cook, stirring regularly until they are soft and starting to brown a little. Add your sweet ccorn and cook for a few minutes more. Take off the heat to allow to cool down for a little while.
Preheat your oven to gas 6. In a large bowl addd your eggs (beaten), cornmeal, flour and milk. Stir, until combined. Add your cheese, chilli, thyme and salt and pepper and then add the onions/corn. Put in your baking powder, give a final thorough stir and then pour into a greased and lined 2lb loaf tin, or deep sandwich tin and put into the oven for 40 mins or so. The cornbread is cooked when you stick a skewer or thin knife in, and it comes out clean.