Corn Bread

20160609-IMG_0751

Growing up in Croatia, I still have fond memories of home made corn bread. Traditional corn bread was made from dry corn kernels which were milled in the local community and turned into a flour.  This flour was coarse and resembled polenta.  The bread was traditionally baked in a wood fired oven, it formed a beautiful brown crust on the outside and was coarse and moist on the inside.  Once baked and out of the oven, allowed to cool for a little while, sliced and topped with a spread, some cheese or smoked meats.  The warm bread was simple, delicious and heavenly.

I would like to share a slightly different version of the traditional recipe with a modern twist to suit today’s lifestyle.  I am using a corn flour that is fine, not coarse and to this mixture I will be adding some fresh corn kernels.

Ingredients
2 cups of corn flour (fine)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 pinches of salt
1 corn on the cob (kernels only)
2 eggs (beaten)
1  1/2 cups milk
70 grams unsalted butter (melted)

Preparation Time:      20 minutes
Cooking Time:     30 minutes (approximately)
Serves:      4-6 people (approximately)

Preheat your oven to 180°C for at least 15 minutes.   Line a tin loaf with baking paper 25 cm x 13 cm.

20160301-IMG_8126

In a large bowl sift the corn flour, baking powder, baking soda, salt.  Cut the corn kernels, separate them from one another.  Then add the kernels to the dry ingredients and mix well to combine.

In a separate bowl add the milk, eggs, melted butter.  Add the dry ingredients to the wet mixture and combine.  Put the mixture into the loaf tin and place in the oven for approximately 30 minutes. To test if the bread is baked, place a skewer through the centre of the loaf and if it is clean when removed, it is ready.  Remove from the oven and set aside to cool down before turning out.

Cook’s Tips

On this occasion I decided to use a finer flour rather than the coarse polenta.  I wanted a smooth consistency in the bread with the added pieces of kernels.  The kernels add a little sweetness to the baked bread.

Feel free to experiment with the different types of flour to see which one you prefer the most.

Enjoy!

28 thoughts on “Corn Bread

    1. Hi Becky, corn bread is much healthier than cornflakes….. As a kid my favourite was adding little alphabet biscuits to my coffee and then when they softened I scooped them up with a teaspoon. That was so Yum! I am still a big fan of dunking biscuits into coffee or tea. I’m still a kid at heart….. 🙂 🙂 Happy Sunday…. ❤

  1. The cornbread you grew up on sounds so delicious being baked in the wood-fired oven and a little crispy on the outside. Your new version sounds really good, too. I love that it has fresh corn kernels in it! It’s fun when a certain food brings back good memories from childhood.

    1. Thank you. Yes the recipe will work with muffins. Give it a try! For a lighter consistency replace the butter with vegetable oil. Experiment using both to see which you would prefer. Keep in touch and let me know how you went. 🙂

      1. Thank you Milanka. I’m thinking of making them for our next bbq. You know, I might try extra light olive oil. I’ll let you know how that goes. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s