Cornbread is a very easy bread to make containing no yeast. I whipped this mixture up in less than 10 minutes, and after about 20 minutes baking, it was done and ready to eat! Ooh yum! The mixture was quite loose when I poured it into the baking tin, not at all like a bread, but as it bakes the polenta grains swell and create a firm close crumb structure, akin to a sponge. It is quite a moist bread and we found it kept very well in an airtight container, probably due to the inclusion of oil in the mixture.
It seemed quite versatile too. It is usually enjoyed served alongside a chilli, but we both enjoyed a piece with our pasta dish that evening and Mr E sandwiched it with cheddar for his lunch the next day. It could easily be warmed up for a few minutes to reinvigorate the gorgeous smell and it’d be great to take with you on a family picnic!
So let’s get to it and bake!
Corn Bread, with Sun-dried Tomatoes, Mature Cheddar & Basil Yum
Yield: 1 ‘loaf’
Time: hands on time 10 minutes; plus 22- 25 minutes bake time.
Adapted from: A chilli flavoured corn bread recipe featured on All Recipes
You will need:
1 x Square Baking Tin, 20cm x 20cm
For the Corn Bread
200g Polenta Grains (or cornmeal flour)
100g Plain Flour
2 tsp Baking Powder
1 tbsp. Sugar
1/2 tsp Salt
40g Mature Cheddar, grated
15g (approx.) Sun-dried Tomatoes in oil, dried & chopped
5 medium Basil Leaves, shredded.
1 tbsp. Olive Oil
2 tsp Oil from the Sun-dried Tomato jar.
How to make it:
1. Preheat the oven to 200c / 180 Fan / Gas 6
2. Grease and line the square baking tin.
3. Combine the dry ingredients. Place the polenta, flour, baking powder, sugar, salt into a good sized bowl and mix to combine.
4. Add the flavourings. Add the grated cheddar, chopped sun-dried tomatoes and shredded basil leaves and mix into the dry ingredients. Make a well in the centre.
5. Combine the wet ingredients. In a good sized jug lightly beat the egg. Add the milk and the two different oils and mix again.
6. Mix the dry with the wet ingredients. Pour the milk mixture into the well you created in the flours. Using a spoon, mix the ingredients together until well combined. Avoid overworking the mixture.
7. Bake. Pour the mixture into the prepared baking tin (it will seem quite runny) and place in the centre of the oven. Bake for about 22 – 25 minutes. Test the bread by inserting a skewer into the centre and if it is clean when removed from the mixture the corn bread is cooked. Remove from the oven.
8. Cool. Place the baking tin on a cooling rack. Run a pallet knife around the edge of the tin to loosen. Remove from the tin after 2 or 3 minutes and set on a cooling tray. Once cool, slice into 9 squares.