Moist, fluffy, fine-crumbed and golden, cornbread is a perfect accompaniment for Hamburger soup...
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| Golden, crumbly sugar-free polenta quickbread |
Cornbread is a quick bread using coarse polenta (not cornflour) which originated in Native America. It is now popular in the southern US, Greek, Portugal and Turkey.
Not surprisingly. Fairly easy but very delicious, it is a favourite with with 67 tasters no matter what shape, flavour and size is offered!
This new one is studded with the fresh sweetness of bell pepper, tempered with spring onion and smoked paprika. It's delightful, warm or cold.
It's a little milder than 67's original Cornbread with Niblets, Chilli & Spring Onions and slightly less grainy. But the Blogger - and others - loves it.
Produces: 10 large muffins OR 2 small loavesCost: around £2.00
Equipment: well-greased large muffin tin OR 2 x 1 pound loaf tins
Ingred:
soft butter for greasing tins
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
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
scant tablespoon 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
