Corn Bread
A delicious Corn Bread, a little salty, a little sweet. It can replace white bread with a main course, soup or coleslaw.
Preparation
20
Cooking
20 minutes
Portions
8 (16 squares, 2 per person)
Food storage
3 days in the fridge. The bread is tastiest when served immediately.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 250 ml (1 cup) all-purpose flour
- 250 ml (1 cup) quick cooking polenta
- 60 ml (¼ cup) sugar
- 15 ml (1 tbsp) baking powder
- 5 ml (1 tsp) salt
- 1 ml (¼ tsp) pepper
- 250 ml (1 cup) milk
- 2 eggs
- 125 ml (½ cup) melted butter or non-hydrogenated margarine
Preparation
- Place oven rack in the middle position and preheat the oven to 225oC (425oF). Oil an 8-inch square baking dish or line with parchment paper.
- In a large bowl, combine the flour, polenta, sugar, baking powder, salt and pepper.
- In another bowl, add the milk, egg and melted butter or margarine, and mix with a fork.
- Add the milk mixture to the flour mixture, stirring gently with a spatula until the batter has a smooth and even texture.
- Pour the batter into the baking dish.
- Bake for about 20 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
You might also like
Crepes
Crepes! A classic to know to vary breakfasts or even suppers (for example, with asparagus and cheese!). In addition, all children love it!
See more
Cheese Muffins
Cheese Muffins can accompany your soup, salad or main dish. They can also be served at brunch or snack. They are good for any occasion!
See more