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.
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
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.
