Cornbread (on-the-cob)January 13, 2010
So i thought I’d start a little early with my Flavour of the Month I was not going to start until next week, but I needed to do something for dinner that was really easy but not just meat and vegies. That is boring!!!! This recipe seemed perfect for it because you threw it in bowl, mixed it together and you’re good.
So from there I pounced on Nigella Bites simply because it was one of the cookbooks I got over Christmas/Birthday/Anniversary Celebrations. And it was the one I thought most appropriate. The others were very much bread/carb focused which in small amounts if fine, but after over indulgence during the above celebrations I really could not have those things with a 6 week holiday where Ill end up eating whatever I am sure.
So anyway, Nigella suggests these with stews, black bean soup, fried eggs and bacon or just for breakfast. I served them on this occasion for the Husband with sweet and sour pork.
175g cornmeal (or polenta)
125g plain flour
45g caster sugar
Pinch of salt
1T baking bowder
3T olive oil
Preheat the oven to 200C
Grease the moulds – if no corn on the cob moulds, grease a square tin, or a bun muffin tin.
Mix the cornmeal, flour, sugar, salt and baking powder in a large bowl. In a measuring jug beat together the milk, egg and oil. Then pour the wet into the dry stirring until just combined. Pour into the moulds and cook for about 20/25 minutes. When ready the cornbread should be just pulling away from the sides.