Lunch Panic And I Must Fill The Oven Up – Cornmeal Loaf.

I inherited this need to fill the oven when it is on. I blame my maternal grandmother and my mother. These moments result in some interesting rushed bakes and generally the results are good. This cornmeal loaf was a good one and I need to record my slap dash recipe on here so I can make it again.

I have toasted thick slices in the sandwich press at work and enjoyed it with a good wedge of Whitestone Brie. The cheese with the chutney baked into the middle made for a tasty lunch.

Photo 7-10-15, 11 36 08 AM

The above photograph is two thick wedges cut into quarters, just enough for a good lunch. I used Barkers Red pepper and Chilli Jelly for the sauce.

Cornmeal Loaf -

  • Servings: 4 -6
  • Print

Line a medium size loaf tin with greaseproof paper

1 1/2 c plain flour

1/2 cornmeal (fine)

2 tsp baking powder

Pinch of salt

1/2 c grated tasty cheese

1/2 c sweetcorn (frozen is fine)

1 egg lightly beaten

1/2 c canola oil

1/2 c milk

2 tablespoons of your favourite chutney/sauce

( you can also add smoked paprika, chill flakes or anything else you think will go nicely)

In a large bowl mix flour, cornmeal , baking powder and salt.

Stir in cheese and sweetcorn until coated in dry ingredients.

In a jug mix egg, oil and milk.

Add we to dry and stir until just mixed.

Put mix into prepared tin.

With  a knife gently make an indent down the length of the mix in the middle.

Fill the indent with your chosen sauce, push in a little if you need to.

Bake for 25- 30 minutes until a skewer comes out clean.

Cool in the tin and enjoy.


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