Monday 4 June 2007

herb·y corn·bread

Cornbread can be whipped up in an instant for [almost] immediate satisfaction. Well I suppose that isn't actually true. It does take a wee while in the oven, but once you have mixed the ingredients and scraped them into a tin and into the oven, you can be relaxing on the couch until the timer finally rings and hot herby cornbread is ready for you.

If you can make muffins you can make corn bread, and anyone can make muffins, so it naturally follows that anyone can make cornbread. Like muffins, cornbread is chemically leavened and like muffins, cornbread appreciates a minimum of mixing.
Herby Cornbread
Makes 1 loaf, to serve 4

1/2 cup polenta
3/4 cup unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon honey
1 egg
1 can creamed corn, approximately 1 cup, if more reduce the yoghurt
2 tablespoons olive oil
1/2 cup yoghurt
A good handful mixed herbs, chopped, such as parsley, coriander, chervil

Preheat the oven to 180°c and grease and line a loaf pan.
Mix the dry ingredients together in a large bowl. Beat the wet ingredients together in a jug. Mix the wet into the dry, but only enough to combine, then fold in the herbs.
Bake for 35 minutes or until turning golden.
Slice and enjoy!

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