Corn bread

This is a recipe that I got from a friend who visited from Texas many years ago. It’s great with chilli (essential really) but can also be eaten as a savoury and very light scone.

To make the batter you need

100 grams plain flour
1 tablespoon of baking powder
100 grams of corn (maize) meal or polenta
3 tablespoons of caster sugar
250 mililitres milk
2 medium eggs
50 grams of melted butter

Grease and baseline an 8″ square cake tin with greaseproof paper. I leave about half an inch sticking up the sides as it makes for easier removal.

Sift flour, baking powder and salt in to a mixing bowl. Stir in the corn (maize) meal or polenta and the sugar. Make a well in the middle of it and pour in the mixture of eggs, milk and melted butter. Beat well to form a smooth batter and pour into the prepared cake tin.

Bake on 220 C for 25-30 minutes, cool a little, turn out on to a wire rack and, when really cool cut into squares. You should get 9 decent squares from a batch this size. This freezes well and defrosts quickly.

Happy eating!