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 - Muffinmum.com

  • 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.

 

Not sausages again ?

Sometimes I shop out of habit. Having staples in the freezer is a necessity really as I work school hours. Sometimes these staples need using up and the light bulb moment just doesn’t come. After going through every one of my normal backups, I just couldn’t settle on an idea.

Google was the place to go and I got cornmeal in my head. I found a recipe on another blog  and played around with that until I had something to fit our 3 sausages and 3 people. It would easily serve 4 as I have a portion for lunch tomorrow.

IMG_0046

Grease a loose 20cm bottom flan/ pie tin

Heat oven to 180 (I used fan bake on the new oven)

Filling-

1 tablespoon olive oil

2 onions thinly sliced

3 sausages, skin removed and cut into 2cm long bit

1 tbsp balsamic vinegar

1/2 tbsp brown sugar

Case-

2 eggs

1/2 cup milk (will need less is eggs are large)

50 grms cheese (mixed tasty cheddar and Parmesan )

120 grms cornmeal

salt and pepper to taste

Filling-

Heat olive oil, add onions and give them 3 or 4 mins

Add sausage balls and stir

Carry on cooking until lightly browned

Sprinkle with balsamic vinegar and brown sugar

Stir until coated and leave to brown nicely

Base-

Mix eggs and milk in a bowl

Add the rest of the ingredients

Stir, you should have a thick batter that will keep a bit of shape

Tip into greased tin and make an indent and push sides up to a bit of a crust

Put filling on middle

Bake for 25-30 mins until golden

Us grown ups loved it, Miss Muffin found it rather cheesy. We concluded it was a good one for our grown up radar and would be great with a few jalapenos added. The crust was lovely and different. It would be great for using up bits of left overs such a roast veg.

Hope you enjoy.