I’m all about bread at the moment. Not Bread Bread, which involves yeast and kneading and waiting a long time, but those pretend breads which are made in loaf tins and are actually more cake/muffin-type concoctions. Gingerbread, Banana bread, Date loaf, Fruit bread, and the current favourite: Corn bread. My friend Emily made this for us when we were in Berlin recently- she served it with a delicious, beery, spicy, black bean stew. The bread was such a hit with Ralph that I had to get the recipe off her.
150g finely ground cornmeal 150g plain flour 5 tsp baking powder 1/4 tsp salt 60g sugar 1-2 tsp smoked paprika 2 eggs 200ml milk 300g sour cream 200g tin (or equivalent fresh would be even better!) of corn Grated parmesan or tasty cheese to sprinkle on top
Grease a loaf tin (I made half into a small loaf and the other half into muffins) Preheat oven to 200C. Mix all dry ingredients together. Mix all the wet ingredients then fold into the dry. Pour mixture into tin, sprinkle with cheese and bake for 30-45 minutes. When it’s ready the bread should be golden brown and firm to the touch.
I have put the muffins in the freezer to use for Ralph’s lunches- how organised do I feel! Next up, Coconut bread. Yum!