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.
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.
- 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.
- 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.
Thank you 🙂