Double Corn Bread
My friend Jane discovered a simple recipe for Double Corn Bread in "The Jewish Holiday Cookbook" by Gloria Kaufner Greene, and goes on to say,
“It is so delicious and would be useful as a supper dish - we just ate it with cheese and olives and half of it is left over for tomorrow to eat with chilli con carne.”
This version has been modified but, was inspired by the original.
Ingredients
For 8 Serving(s)
Recipe
- 240 g fine polenta
- 25 g plain white flour, preferably unbleached
- 1 tbsp baking powder
- pinch of sea salt and freshly milled black peppe
- 1/2 tsp. smoked paprika
- 2 large or 3 medium eggs
- 60 ml vegetable oil
- 300 g can of sweet corn, blitzed with a hand blender
- 2 tbsp water
Double Corn Bread Directions
- Preheat the oven to 200c and base line a square cake tin
- 1. In a medium size bowl, combine the polenta, flour, baking powder, seasoning and paprika. Make a well in the centre and add the eggs, oil, blitzed corn and water, stirring only until completely combined. Pour into a greased base lined 18cm square cake tin.
- 2. Bake the corn bread in the preheated oven for about 25 minutes or until firm and a skewer comes out clean. Cool in the tin for 5 minutes or so, before cutting into 9 large squares. Best served and eaten the same day, but it may be reheated.
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