Tuesday, 29 November 2011

Tuesday Recipe Spot – Faff-Free Cooking with Jackie Johnson

My motto has always been 'Never trust a skinny cook!' I do like to share recipes that I know work for me. They are not necessarily of my invention – but I will always give you the origin and maybe the story behind them! These recipes are relatively easy to make – hence the title, Faff-Free Cooking.
So, today’s treat is Cheddar, Chilli,Sweetcorn and Spring Onion Cornbread
A lovely savoury 'cake'

125g Cornmeal (Polenta)
125g plain flour
2 tsp baking powder
1 tsp salt
1/2 tsp bicarbonate soda
2 eggs
1 tablespoon honey
150g plain yoghurt
150ml milk
25g butter - melted
50g each of grated cheddar cheese and cooked sweetcorn
6 spring onions and 1 de-seeded chopped red chilli.

1, Preheat the oven to 220c/gas7 and grease a 23cm square baking tin (needs to be 4cm deep)
2, Gently fry the sliced spring onions, chopped chilli and sweetcorn until soft.
3, In a large bowl mix together the cornmeal,grated cheese, flour, baking powder, salt and bicarb. Make a well in the middle.
4, Whisk together the eggs, honey, yoghurt, milk and melted butter and pour into the dry ingredients and mix in. Add the cooked spring onion mixture.
5, Quickly pour the batter into the baking tin and bake for 20 mins until golden. Place the tin on a wire rack and leave to cool for a few mins before cutting the bread into squares.

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