Tuesday, 15 July 2008
My silence has been due to power cuts (yesterday 20 houirs) and internet failure! Anyway today we are up and running and the sun is shining! This is an ideal corn bread to serve with chili con carne or a good hearty soup 250 ml yellow mealie meal 10 ml baking powder 2 ml salt 410 g cream-style sweetcorn 1 chilli, chopped (optional) 125 ml milk 2 tsp baking powder 65 ml oil 2 large eggs, lightly beaten 250 ml grated mature Cheddar cheese 40 ml sesame seeds Method Preheat oven to 180 ºC. Mix together polenta, baking powder and salt in a mixing bowl. Add sweetcorn, chilli, buttermilk, oil, eggs and half the cheese. Mix well. Pour into a greased 20 cm square baking tin. Sprinkle with remaining cheese and sesame seeds. Bake in the oven for 30-40 minutes until set and golden. (If bread begins to brown too soon, cover with aluminium foil.) Cut the corn bread into squares and serve warm or at room temperature. Serves 6.