Sunday, December 8, 2013

Corn bread

I love a piece of fresh baked corn bread at breakfast or at lunch with a soup.

125 gr organic cornmeal
125 gr plain flour
5 spring onions chopped
Optipnal 1-2 chillies deseeded and chopped (leave chilles out if you don't like spicy)
150 ml sour cream
2 eggs
125 ml sunflower oil
1 tablespoon baking powder
1/4 tablespoon salt

Line a 20 cm cale tin and heat the oven to gas 7.

Sieve the organic cornmeal, plain flour and baking powder in a bowl. Add the salt, spring onions, chillies and mix with a spoon.

Put the eggs In a measuring jug and whisk with a fork. Add the sunflower oil and sour cream measing them as you go along. Mix everything well with a fork.

Add the wet ingredients into dry ingredients and mix until combined. Pour everything in the tin, level the top of the mixture in the tin with a spoon.

Bake in the oven 25-30 minutes. 

Enjoy served with cheddar cheese slices at breakfast with your tea or have a piece at lunch with your soup.

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