CORNBREAD. 27/10/12
Stevie Parle's cornbread, inspired by flavours of the American deep south. 
INGREDIENTS METHOD

Serves 10

 

Butter, for greasing

8 rashers of smoked streaky bacon

400ml/14fl oz milk

3 eggs

2 sweetcorn cobs, kernels cut from the cob

2 red or green chillies, sliced

3 tsp baking powder

4 tsp caster sugar

1 ½ tsp salt

180g/6oz coarse yellow cornmeal or polenta

70g/2½oz strong bread flour or plain flour

Preheat the oven to 220°C/450°F/Gas 7. Line a 25cm ovenproof frying pan or baking tin with baking paper and grease with butter.

 

In a large frying pan, fry the bacon until it releases all its fat and is crisp. Leave in the pan to cool, then break up into bits with your fingers and mix with the bacon fat. Put to one side.

 

In a large bowl, whisk together the milk and eggs and pour in the bacon bits and the bacon fat, sweetcorn kernels and chillies.

 

In a separate bowl, combine the remaining ingredients and mix well. Add the dry ingredients to the wet and stir to combine.

 

Pour the mixture into the frying pan or baking tin (it should be pretty wet) and place in the oven for about 20-25 minutes, or until golden and an inserted skewer comes out clean. Leave to cool slightly, then remove from the pan, slice up and serve.

 

Photo © Andrew Crowley

SODA BREAD
07/06/14
BROWN YEAST BREAD.
24/05/14
PURPLE SPROUTING BROCCOLI, ANCHOVY AND PARMESAN PIZZA.
29/03/14
PAIN D'EPICES.
15/03/14
ORANGE, POLENTA & OLIVE OIL CAKE.
22/02/14
TORTA DE ACEITE.
22/02/14
CLASSIC FOCACCIA.
22/02/14
CARROT, PARSNIP & OLIVE OIL CAKE.
22/02/14
MARCELLA HAZAN'S APPLE CAKE.
25/10/13
CARDAMOM & ROSEWATER CAKE WITH YOGHURT AND STRAWBERRIES.
06/09/13
BLACK FOREST GATEAU.
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GLUTEN-FREE WALNUT BROWNIES.
05/07/13
GLUTEN-FREE CHERRY & CUSTARD TART.
05/07/13
GLUTEN-FREE BACCI DI DONNA.
05/07/13
GLUTEN-FREE RASPBERRY & POLENTA CAKE.
05/07/13
LEMON, RICOTTA & ALMOND CAKE.
03/05/13
SAFFRON LOAF CAKE.
11/03/13
CORNBREAD. 27/10/12
Stevie Parle's cornbread, inspired by flavours of the American deep south. 
INGREDIENTS

Serves 10

 

Butter, for greasing

8 rashers of smoked streaky bacon

400ml/14fl oz milk

3 eggs

2 sweetcorn cobs, kernels cut from the cob

2 red or green chillies, sliced

3 tsp baking powder

4 tsp caster sugar

1 ½ tsp salt

180g/6oz coarse yellow cornmeal or polenta

70g/2½oz strong bread flour or plain flour

METHOD

Preheat the oven to 220°C/450°F/Gas 7. Line a 25cm ovenproof frying pan or baking tin with baking paper and grease with butter.

 

In a large frying pan, fry the bacon until it releases all its fat and is crisp. Leave in the pan to cool, then break up into bits with your fingers and mix with the bacon fat. Put to one side.

 

In a large bowl, whisk together the milk and eggs and pour in the bacon bits and the bacon fat, sweetcorn kernels and chillies.

 

In a separate bowl, combine the remaining ingredients and mix well. Add the dry ingredients to the wet and stir to combine.

 

Pour the mixture into the frying pan or baking tin (it should be pretty wet) and place in the oven for about 20-25 minutes, or until golden and an inserted skewer comes out clean. Leave to cool slightly, then remove from the pan, slice up and serve.

 

Photo © Andrew Crowley

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