Apricot and Coconut Cornbread

I used peanut oil in this recipe - if you have an allergy to peanuts, use coconut or sunflower oil instead. I also used milk.

Made with 100g of semi-dried apricots, 150g of coarse cornmeal, 50g of peanut oil (I weighed this in a bowl), 2 heaped teaspoonfuls of baking power, a pinch of salt, one egg, plus 150mls of milk (actually a low fat blend of milk and buttermilk, bought from the co-op).

The Apricots were chopped up with a sharp knife. The cornmeal was added and stirred together. I added the milk, the peanut oil, the salt, and the egg. Then I added the baking powder and the dessicated coconut (two teaspoonfuls). The mix was gently blended with an electric foodmixer for five minutes, at a medium speed.

I decanted the bread mix into a silicon bread tin. Cooked at 180 deg C for forty minutes on the middle shelf, until the bread had risen, and the surface had browned. Check the bread at 25 minutes, even if you are using an accurate oven thermometer.

The loaf can be knocked out of the bread tray without breaking or sticking (just turning it upside down is enough!).

 If you would prefer a sweeter loaf, you can add some granulated sugar before blending. Dissolve the sugar in the milk to make sure there are no crystals in the bread mix.

Excellent eaten with rhubarb and ginger jam!

Banana and Polenta Bread

A cornbread by another name. Simple to make, and it can be wheat-free and gluten-free, if the baking powder does not contain gluten (beware - some do). It can also be lactose free, if the milk is substituted with oat or soya milk. I used peanut oil in this recipe - if you have an allergy to peanuts, use coconut or sunflower oil instead.

Made with three small ripe bananas, 150g of coarse cornmeal, 50g of peanut oil (I weighed this in a bowl), 2 heaped teaspoonfuls of baking power, a pinch of salt, one egg, plus 90mls of milk (actually a low fat blend of milk and buttermilk, bought from the co-op).

The bananas were peeled and mashed in a bowl. The cornmeal was added and stirred together. I added the milk, the peanut oil, the salt, and the egg. Then I added the baking powder. The mix was blended to a smooth consistency with an electric blender, for five minutes at a medium speed.

I greased the inside of a glass bowl (suitable for oven cooking) with a small knob of butter, and decanted the bread mix into it. Cooked at 180 deg C for forty minutes on the middle shelf, until the bread has risen, and the surface is browned. Check the bread at 25 minutes, even if you are using an accurate oven thermometer.

The loaf can be knocked out of the bowl or bread tray without breaking or sticking.

The only sugar in this recipe is the natural sugar in the bananas. If you would prefer a sweeter loaf, you can add some granulated sugar before blending. Dissolve the sugar in the milk to make sure there are no crystals in the bread mix.

This recipe is easy to make, and is endlessly adaptable. Other ingredients which might be used instead of banana are cheese, caramelised onion, cooked lentils, or some tomato passata, Herbs might be added also.

Cornbread

Cornbread, straight from the oven. Made with Maize flour, sweetcorn, yoghurt, one egg, butter and a little salt. The dough was thoroughly beaten before the dish was placed in the oven. No yeast was used. Cooked at 200 deg C for just under 45 minutes. Slices beautifully. An ideal accompaniment for a cooked breakfast, a stew, or a salad. 

Cornbread

Corn Bread with Ardennes Pate

The Cornbread was made with 100% maize flour, with a recipe modified from one designed for wheat free flour (rice, tapioca and potato flour). Two eggs, sugar, vinegar, quick yeast, milk, and corn oil. Paprika was sprinkled on the top of the loaf before it went into the oven. I will try using a chemical raising agent to produce cornbread a little later.

I got a much improved texture by using an electric handmiixer for a few minutes before putting the bread mixture into the silicon mould. Serve with Butter and Ardennes Pate.

Corn Bread with Ardennes Pate