Thursday, June 1, 2017

Cornbread

It is potluck week at I Heart Cooking Clubs (IHCC). I have missed a few weeks of cooking with Hugh Fearnley-Whittingstall, our current featured chef at IHCC, so for this potluck week, I've made one of his recipe, Cornbread. 



I like eating cornbread and have made a few versions from different chefs recipes. In HFW's recipe, he has given a few variations like adding chilli, sweetcorn, spring onions and cheddar. Even diced chrorizo, chopped olives, mushrooms and fresh herbs.

To his original recipe, I have added some fresh chives from my garden pot, two each of jalapenos and red chillies, which are deseeded and chopped.



The Cornbread bakes up moist, soft and very tasty. I like the heat from the red chillies and jalapenos.


Cornbread
(River Cottage Everyday by Hugh Fearnleyt-Whittingstall)
Makes 12 pieces
125gm cornmeal or fine polenta (or use half fine and half coarse polenta for a crunchier texture)
125gm plain white flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon bicarbonate of soda
2 medium eggs
1 tablespoon runny honey or soft brown sugar
150gm buttermilk (or plain whole-milk yoghurt)
150ml whole milk
25gm unsalted butter, melted

Grease a 23cm square baking tin, about 4cm deep.
In a large bowl, mix together the cornmeal, flour, baking powder, salt and bicarbonate of soda. Make a well in the middle.
Whisk together the eggs, honey or sugar, buttermilk or yoghurt, milk and melted butter. Pour into the well in the dry ingredients and stir until everything is just combined. Don't overmix; a few lumps in the batter are fine. You need to get it into the oven as quickly as possible once the bicarbonate of soda and buttermilk start reacting.
Pour the batter into the baking tin and place in an oven preheated to 220C/Gas Mark 7. Bake for about 20 minutes, until the cornbread is golden and has shrunk slightly from the sides of the tin. Place the tin on a wire rack to cool for a few minutes before cutting the bread into squares. Serve warm.


I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
May IHCC Potluck

and

I'm linking this post with Cookbook Countdown #18 hosted by 


7 comments:

  1. Hi Joyce ! Love this cornbread! look amazing!

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  2. Very colorful cornbread with your added herbs and chillies!

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  3. Confetti cornbread! It looks very inviting.

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  4. Perfect for a delicious and comforting lunch with a cold soup or a salad. Have a great weekend, Joyce.

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  5. I love cornbread like this one, with all the extra flavors and colors of fresh veggies. Delicious!

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  6. Looking at your corn bread, I wonder why I don't make them more often. This one has wonderful color combination.

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  7. Glad to see you back, Joyce! Hope all is well:)

    I also love cornbread! This version looks very pretty with all the red and green flecks.

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