Monday, 4 August 2014

Cornbread or corn muffins

Many moons ago, the local (and one and only) gas company had a cooking school.  I attended many of their classes, and learned many things.  One evening it was pouring with rain as only a Brissie sub-tropical storm can do.  So when I got off the bus to head into class, I got completely drenched- especially when the bus took off and sprayed me with many, many, many litres of filthy rainwater from the gutters.  I dripped my way into the classroom, squelched over to my seat and proceeded to drip and steam and stream for the whole 3 hours. At least I ended up with some good recipes to take home including this one which is actually for corn muffins; I just happen to shove it into a loaf tin instead.  It is very simple as all good muffin recipes are, and very delicious and great with soup, which is what we had it with.  (Forgive the hanging preposition.)  I think it is best served luke-warm with lots of butter, though it is equally nice the next day cold.

Ingredients:

1 small onion, finely chopped
1 cup plain flour
1 cup cornmeal (polenta)
2 tbs sugar
2.5 tsp baking powder
1/2 tsp salt
1/4 tsp dry mustard powder
black pepper
1/4 tsp dried thyme
3 tbs grated parmesan  (you can use the cheap stuff in the green canister if you like)
1 cup milk
1/2 cup vegetable oil- I used a mix of olive and peanut oil
2 eggs lightly beaten
1 cup frozen corn kernels- put them in a Pyrex jug and pour boiling water over for a few mins. to soften
2 tbs chopped roasted capsicum out of a jar
3 stuffed green olives
a few strips of semi-dried tomatoes
extra parmesan for sprinkling over the top


Method:

Throw the finely chopped onion into a small amount of olive oil and fry gently till soft; allow to cool 
Grab a large bowl, and stir the dry ingredients together- flour, polenta, sugar, baking powder, salt, mustard, pepper, thyme and parmesan
Take a medium bowl for the wet ingredients- stir together the milk, oil, eggs and onion
Make a well in the middle of the dry ingredients, then add the wet ingredients and stir gently to combine
You need a light hand here; no over-mixing wanted.  The mixture will look crumbly and not quite integrated; this is fine and just how you want it
Stir in the drained corn kernels- gently, remember!
Pour the mixture into a greased and floured loaf tin or muffin tray, and top with the chopped capsicum, olives and tomatoes.  This can be replaced or augmented with 2 rashers of bacon finely chopped if you wish to be carnivorous
Sprinkle over more parmesan, and more pepper if you like
Bake at 200C for about 30 minutes- it may need a few more depending on your oven  (muffins will only take 15-20 mins)
When the top is golden and a skewer comes out clean from the middle, you know it is ready
Leave the loaf to cool in the tin for 10 minutes, then take it out and place on a wire rack
It will keep in an airtight container for a couple of days, not that it would last that long in my house


sorry about the photos- it was getting dark!



Mr Pickings was making corn chowder for dinner to go with the cornbread




gas containers in Karlsruhe (photo image by Ikar.us)



13 comments:

  1. Hehe they sound worth a drenching for Sherry! :) I like all the mix in bits as cornbread is sometimes a bit too dry.

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    1. Yes I added in the bits to the basic recipe for a bit more flavour

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  2. I'm glad you received some good recipes from this good course because you must have been so uncomfortable in that class. I've been in your situation and it's horrid - all I could concentrate on was getting home to have a shower xx

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    1. i had another experience like this at uni where i was completely drenched and had to sit in the cold lecture hall for 2 hours dripping wet! seems to be a theme in my life:)

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  3. love cornbread and this one looks good enough payoff for a good soaking - the toppings make it look really pretty too

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    1. thanks johanna. it is quite a tasty dish:)

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  4. I was planning to make chicken mole tomorrow night and was actually thinking about a cornbread companion. Think I just found it ! Thanks Sherry.

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    1. hi Jem
      I make this quite often. it is great as either bread or muffins. enjoy the mole. i must make mole again. it has been ages.

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  5. wow, this sounds so tasty! The getting wet bit could not have made your day too comfortable.

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    1. Getting wet was not fun but the class was great. I loved all their recipes.

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  6. That looks like the perfect food to take on a picnic, thanks for sharing Sherry!

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  7. This looks like the perfect food to take on a picnic, thanks for sharing, Sherry!

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    Replies
    1. hi Mel
      yes it is great to slice up and take with you. nice with lots of butter! thanks for visiting.

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