I love to eat heavier, more fulfilling breads next to a light vegetable stew. My Mondays are usually lighter, after the more caloric weekend, so I always treat myself with a good piece of bread. This corn bread goes great with soups and stews, salads, cured meats and eggs.
Ingredients for 8-10 portions:
- 325 g of corn meal
- 90 g of regular flour
- 250 ml of milk
- 1 tea spoon of baking powder
- 4 eggs
- 1 tin (400g) of corn
- 2 tablespoons of melted butter or olive oil
- 200 g of cheese (gauda or cheddar)
- salt, pepper
- Beat the eggs well then add the milk, cornmeal, flour, baking powder, melted butter or olive oil and a good pinch of salt and pepper and mix well into a thick batter.
- Add the corn and grated cheese and gently fold in.
- Butter up a baking tray (I use 20×25 cm square one but you can use the round cake one), line up with a baking sheet and pour in the batter. Even it out with a spatula.
- Bake for 30 minutes in a preheated oven at 200 Celsius degrees.
- Let it cool for 10 minutes then cut into cubes or pie slices..
- You can add chili, herbs or fried onions into this bread as it nicely transfers different tastes.
Recipe adaptation: J. Oliver Comfort food, page 128