Corn Bread
Recipe from Ian Telford, via Helen Thompson
- 2 eggs, beaten
- 1 tbsp safflower/peanut oil
- 1 small carton sour cream
- 1 450 gm can creamed corn
- 2 tbsp grated onion
- 2 tbsp chopped capsicum
- 2 jalapeno peppers, chopped
- 1.5 cups corn meal (polenta)
- 1 tspn salt
- 1 cup grated cheddar cheese
- 2 tspn baking powder
Preheat oven to 350 deg. F. Grease a 9 inch cake tin or loaf tin.
Mix eggs, creamed corn, sour cream, oil, capsicum, onion, chillies in
a bowl. Stir in corn meal, baking powder & salt. Pour 1/2 of mixture
into baking tin, sprinkle cheese over, cover with rest of mixture.
Bake 45-50 mins or until golden brown. Allow to cool before slicing (&
before turning out of tin, or it runs everywhere).
It is possible to sample this cornbread as made by Ian, the originator:
Ian Telford & Doug Moffat live at "Invergowrie" homestead which is in
the country near Armidale, Australia. They are recreating the gardens
of the original homestead as close to original as possible, including
many old fashioned roses. The guest house is across the paddock from
the Invergowrie homestead & is self contained. However, various
levels of holiday are catered for ranging from complete privacy in the
guest house to fully catered for with home cooking and dining at the
old Invergowrie homestead. Phone Ian or Doug on 02 6775 2331 or fax
for 02 6775 2408 for further details.
Cornbread - from Quaker Corn Meal box
- 1 1/4 cups flour
- 3/4 cup corn meal (fine polenta)
- 1/4 cup sugar
- 2 t baking powder
- 1/2 t salt (optional)
- 1 cup skim milk
- 1/4 cup oil
- 2 egg whites or 1 egg, beaten
Heat oven to 400F. Grease 8 or 9-inch baking pan. Combine dry
ingredients. Stir in milk, oil and egg, mixing just until dry
ingredients are moistened. Pour batter into prepared pan. Bake 20 to
25 minutes or until light golden brown and wooden pick inserted near
center comes out clean. Serve warm. 9 servings.
Microwave oven directions: Pour batter into ungreased 9-inch pie plate or
round microwaveable cake pan. Microwave at HIGH 5 to 6 minutes, or until
surface appears dry, rotating pan every 2 minutes. Let stand 5 minutes
before serving.
Cyndy's Cornbread
- 3/4 cup wholemeal flour
- 1 1/4 cup polenta, fine to medium ground (NOT coarse)
- 1/4 cup sugar
- 2 t baking powder
- 3/4 t salt
- 1/3 cup powdered skim milk (optional)
- 1/4 cup oil
- 1 1/4 cups water
Heat oven to 200C. Combine dry ingredients then add oil and water, mixing
until just combined. Pour batter into square pan. Bake 17-20 minutes until
centre springs back when touched. Do NOT over bake (it gets dry and crumbly).
Serve warm with butter and honey, or with chilli beans, tomato soup etc.
Hints:
- Sugar quantity can be increased or decreased to taste, some versions have
none at all.
- Oil can be decreased to 2 T.
- Vegan corn bread lets the corn flavour really stand out (no milk or egg).
- Stir in chopped chillies, capsicum, tomato, grated cheese etc. for variety.