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
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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.


Grease a loose 20cm bottom flan/ pie tin

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


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


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


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


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.