SINGLETON/COUPLE'S CORNBREAD

A solution for small households that can't/won't/shouldn't eat an entire cornbread recipe in one go...

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. 

Produces: 1 small 6inch/15cm pan plus 5 large muffins OR 10 large muffins OR 18 medium muffins OR 2 small loaves
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

    OR 3-4 tbsp chopped chives OR both

generous teaspoon smoked paprika

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

Method:

PORTABLE PROTEINS FOR CAMPAIGNS/PICNICS, wallet-friendly

Proteins are vital for brain work and energy on and off the campaign trail...

Sources of animal and plant protein
Courtesy of Adobe  and licensed for reuse under this Creative Commons Licence

Stuffing yourself with high-fat, high-cal meat and cheese isn't going to do anyone any flavours.  Tasty, easily prepared alternatives are: fish, nuts, eggs, pulses, tofu.  

Try to include protein in every meal.  

Breakfast, for example.  Easily transportable oatmeal with nuts and seeds - Ultra Granola -   provides plenty of high quality plant protein with milk or yoghurt.  Or try seeded rolls with peanut butter.


Lunch calls for bulkier proteins.  Some of 67's favourites are: 

Crispy Unfried Buttermilk Chicken:  
- tender, slightly spicy
- low fat and cholesterol
- prepare the night before
- not a fryer in sight

Beef koftas: 
- wildly popular
- make the night before
- low-fat creamy dip 
- larger koftas even better  

Fabulous Frugal Fishcakes: 
- easy peasy
- kidult comfort food
- eat by hand 
- or stuff into buns with salad

Tandoori Chicken: 
- when you could murder for a curry
- prepare the day before
- freezes well

Vegan Bolognese: 
- muscular, full-bodied
- low-fat & cholesterol
- contains wine
- pleases carnivores too
- spoon required
- serve over buns, chips or pasta




These recipe have  been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.