Cornbread has become a major part of my life. Easy to make, easy to vary the flavour, and easy to incorporate in lots of different dishes, baking a large corn bread is a great way of having tasty food at hand to be eaten at any time of day. When it’s fresh it’s great on its own as a breakfast or snack, then as it gets firmer it’s great with a vegetable sauce, and towards the end of its life it makes the most delicious croutons for a really satisfying salad.
I have absolutely no idea what authentic corn bread is supposed to taste like, and while one day I would love to learn, for now I’m happy eating something that’s probably inauthentic but tastes damn good all the same. At the moment, my favourite variation is a mediterranean-style cornbread with sun dried tomatoes and olives. Just mix together all the ingredients and put them in a greased baking tin at 150C for 45 minutes, or until caramel brown and cooked inside.
Ingredients
In equal quantities:
Corn flour
Self-raising flour
Yoghurt
Egg (I use two, for two cups of each of the ingredients above)
1 tbsp Bicarbonate of soda
3 tsp sugar
1 tsp salt
2 tbsp bouillon powder
1 tbsp tomato puree
A handful of sundried tomatoes, roughly chopped
A handful of pitted olives, sliced
Interesting recipe!
Thanks!