Savoury Cornbread

I said when I made this regular plain cornbread that it would be good with extra stuff in it, and I was right. I followed the recipe exactly the other night, except …

When I greased the baking dish, I scattered on the bottom:

  • 4 sundried tomatoes snipped into small strips
  • 2 oz chorizo / paprika salami, cut into slices and then in half again
  • A handful of chopped coriander leaves
  • 3 oz strong cheddar cheese, in little cubes
  • A handful of dried black pitted olives

Wow. That was amazing served warm with chilli, and has been wonderful cold for breakfast, snacks and lunches since. If I were to do it and again (and believe me, I will, it’s an excellent thing to take to a bbq), I would:

  • put less salt in the bread, with the olives and cheese you don’t need it
  • cut up the olives, they were a bit big
  • put the cheese on top? or stir the lumps into the mix rather than onto the bottom of the dish? it came out warm like an upside down pizza with minimal topping, which did make it easy to handle, but cold it could have done with a little bit more oomph
  • think about other things like bits of fresh chilli or onion or fresh pepper, it was a good side dish but if it were a feature it needs a bit more texture and hidden surprises
  • look at the sort of things you top polenta with, after all, it’s the same thing really, just made into a cake
  • cut down the sugar a little bit but not too much, it balanced the salty stuff nicely – it’s too much for the plain bread, though
  • think about a sweet version with dried apricots and other fruit that you could serve with cold thick cream and warm honey

Read and post comments | Send to a friend

 

Advertisements
Posted in Recipes. Tags: , , , , . 2 Comments »

Standard Cornbread

Mmm, says John, it's just like cake. Which of course, it is really. Now that I've done it I'll mess around with it, take out a lot of the sugar, for a start. Even for a sweet bread it doesn't need it. You could add dried fruit or veg (tomatoes, for instance), herbs, chillies, a cheese topping, chopped meat, to make it savoury. Recipe from 1976 edition.

  • 1 cup plain flour
  • 1/4 cup sugar
  • 4 tsps baking powder
  • 3/4 tsp salt
  • 1 cup polenta (yellow cornmeal)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup marge

Preheat oven to Gas Mark 7. Grease a 9" square pan or dish.

Sift together the flour, sugar, baking powder and salt. Stir in the cornmeal, then beat in everything else with an electric whisk. Don't overbeat it, just until it's smooth. Pour into the dish and bake for 20 – 25 minutes.

Read and post comments | Send to a friend