Cornbread Loaf

I bought a new book.....I know.... again. This time the author was unknown for me at the time, but I really liked the pictures and the recipes were unique, well presented. So first I tried this Cornbread Loaf from Annie Bell, to reduce the our white flour consumption from bread. It turned out quite nice and tasted yummy.

Cornbread Loaf

Ingredients

15 unsalted butter

1 onion, peeled and chopped 

125 g tinned sweetcorn kernels

sea salt and black pepper

125 g cornmeal and polenta

140 g self-raising flour, shifted

10 g golden caster sugar

1 tbsp baking powder

2 medium eggs

200 ml whole milk

Preheat the oven to 170C and prepare a 22 cm loaf tin with baking paper.

Melt the butter in a large frying pan over a medium heat. Add the onion and fry for several minutes until softened, without colouring, then add the sweetcorn and fry for a little longer, seasoning the mixture.

Combine the cornmeal or polenta, flour, sugar, baking powder and a teaspoon of salt in a large bowl. In another bowl, whisk the eggs with the milk, then stir in the fried onions and sweetcorn. Tip the wet ingredients into the dry ones and loosely combine, leaving the mixture, leaving on the lumpy side.

Pour the mixture into the prepared tin and bake for 30-35 minutes until golden and crusty on the surface and a skewer inserted into the centre comes out clean. Remove the ready loaf holding the edge of the baking paper and leave to cool on a wire rack. You can dust with a little more cornmeal or polenta if you wish.