A solution for small households that can't/won't/shouldn't eat an entire cornbread recipe in one go...
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| One lot for eating right away; the rest for freezing that day |
Cornbread is one of those recipes which are easy to double but difficult to divide.
If you love cornbread but want good health, that can present a problem. A whole loaf is tempting but not good for you even if stretched out over 3 days. And cornbread can dry out if not stored properly.
Originally, 67 was looking for a mini-version of cornbread cooked in an air fryer but the recipe isn't suitable for that.
67's solution? Make the entire recipe but bake in separate containers; eat one straight away; flash freeze* the other on the day of baking, portion and bag up. Defrosted Cornbread is very close in texture and taste to fresh.
This recipe is a little milder than 67's original Cornbread with Niblets, Chilli & Spring Onions and is slightly less grainy. The blog's testers loved it.
Cost: around £2.00
Equipment: a 6inch/15cm pan or similar sized cast iron skillet PLUS well-greased large muffin tin or a normal muffin tin OR 2 x 1 pound loaf tins
Ingred:
140g/5oz plain white flour mixed with a tsp of baking powder
125g/4.4oz coarse cornmeal/polenta, organic if poss
1 Tbsp sugar (opt) (67 never bothers and the cornbread tastes fine.)
1 tsp salt
1 Tbsp (yes, tbsp!) baking powder
40g/1.4oz butter
30gm light vegetable oil
2 med eggs
200 ml milk
125g bell pepper (in any colour but green) in dice the size of corn niblets
4 spring onions sliced thinly on the diagonal, green and white
2 med eggs
200 ml milk
125g bell pepper (in any colour but green) in dice the size of corn niblets
4 spring onions sliced thinly on the diagonal, green and white
OR 3-4 tbsp chopped chives OR both
generous teaspoon smoked paprika
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| Baked in large muffin tin |
1/2 tsp pepper
4 oz/110 gm grated strong cheddar (opt)
Method:
Preheat oven to 190C/170fan/375F/gas 5
4 oz/110 gm grated strong cheddar (opt)
Method:
Preheat oven to 190C/170fan/375F/gas 5
Method:
1. Generously grease small pan; fit a strip of greaseproof paper on the bottom. Generously butter wells of muffin tin.
1. Generously grease small pan; fit a strip of greaseproof paper on the bottom. Generously butter wells of muffin tin.
2. Melt butter; set aside.
3. Sift dry ingredients into a large bowl
4. Whisk eggs with milk; add butter, pepper, spring onions, & paprika; stir. Tip wet ingred. into dry; combine loosely but evenly. Lumpy is fine except in the case of organic polenta which has not been pre-cooked, in which case mix thoroughly but not vigorously.
5. Rest 10-15 mins
6. Scrape 1.25 cups of the mix into the round tin, levelling it off with a spatula. Divide the remainder amongst the muffin wells.
7. Bake 25-30min until golden; a skewer inserted in the centre comes out clean.
8. Rest 10-15 mins. Run a knife around the inside of the tin and muffin wells; turn onto a wire rack to cool.
5. Rest 10-15 mins
6. Scrape 1.25 cups of the mix into the round tin, levelling it off with a spatula. Divide the remainder amongst the muffin wells.
7. Bake 25-30min until golden; a skewer inserted in the centre comes out clean.
8. Rest 10-15 mins. Run a knife around the inside of the tin and muffin wells; turn onto a wire rack to cool.
9. The round cornbread is enough for two; a large muffin enough for 1. Serve your choice immediately; flash freeze* the rest, portion, bag up and return to freezer.
Comments:
'The cornbread was lovely and went so well with the Spicy Hot Wings and Apple Nut Slaw. And you made it all yourself! You should be working at a big hotel.' Retired Priest and his helper/assistant.
*flash freeze - place on a tray with a little space in between, freeze 1-2 hours; bag up
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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