I don’t like manufactured bread and prefer to make my own. It’s quite a long but satisfying, creative process.
If you’re one of those people who doesn’t have the time to spare to make bread regularly, I’ve got a recipe for fabulous, tasty cornbread that takes about 40 minutes start to finish.
Serves/makes: 1 loaf
You need this:
275g cornmeal (see TIP below)
75g plain flour
2 teaspoons bicarbonate of soda
10 g chopped herbs of your choice (see TIP below)
pinch of sea salt
425ml buttermilk or natural yoghurt
large mixing bowl, whisk (or spoon), cake tin or similar roughly 15cm by 25cm (non stick or lightly oiled), oven at 190C (375F, gas mark 5)
You do this:
Combine the cornmeal, flour, bicarbonate of soda, chopped herbs and salt into the large mixing bowl. Make a hole in the middle, add the milk and yoghurt and break in the egg, then gently mix until just combined (over-mixing will make the bread tough). Pour into the cake tin, place in the middle of the pre-heated oven and cook for 25-30 minutes or until it is golden and firm. Then remove it from the oven, leave to cool slightly before turning out onto a wire rack.
Cut and serve – good with soups, cheese etc
Make it ahead of use and reheat in the oven
Will keep for a few days, but I doubt it!
TIP 1) Cornmeal –if you can’t find cornmeal you can substitute polenta or semolina which are very similar products
TIP 2) Herbs – I’ve found the best herbs are rosemary, sage or basil