Posts tagged polenta

Cornbread

 

I love this American derived cornbread as it has a really deep rich flavour. Our family loves a good bowl of spicy chilli and rice when the colder months hit but sometimes rice gets a bit dull and this makes a really hearty change. Cornbread is a traditional Southern American staple which I love! I’ve added popular ingredients like cheese, chilli and sweetcorn but the usual cornbread is actually fairly plain, made with polenta (cornmeal) and baking powder which makes it rise.

  • 140g plain flour
  • 2 tsp baking powder
  • 1/2tsp bicarbonate of soda
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 125g polenta/cornmeal
  • 1/2tsp chilli flakes
  • 75g mature cheddar, grated
  • 4 spring onions, chopped including the green tops
  • 25g melted butter
  • 2 eggs
  • 150ml whole milk
  • 150ml buttermilk
  • 150g sweetcorn
  1. Preheat the oven to 220°C.
  2. Traditionally made in a skillet, I made mine in a flat square brownie tin (23cm x 23cm and 4cm deep) but also feel free to use a loaf tin. Grease and line with baking parchment.
  3. Combine the first 9, dry, ingredients in a large bowl.
  4. Whisk the eggs and milk together in a jug.
  5. Make a well in the centre of the dry ingredients and, working quickly as the bicarbonate will begin to react with the buttermilk for the rising effect, whisk in the melted butter followed by the egg and milk. Stir in the sweetcorn, and transfer quickly to the prepared tin.
  6. Bake in the centre of the oven for about 20 minutes until golden and cooked.
  7. This is best served warm with salty butter and a bowl of steaming chilli, soured cream and guacamole smothered all over the top like there’s no tomorrow.

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Rose and Raspberry Polenta Loaf

This moist little loaf is so pretty, I stood hovering with a knife for longer than is healthy before plunging in. Made with deliciously tasty almonds, a splash of rose (optional) and the last of this years frozen raspberry harvest, it succeeded in filling the cake tin…….temporarily. I never used to like rosewater’s soapy flavouring but I’ve grown to appreciate it if used subtly. Feel free to leave it out, or add only a few drops but it is lovely with the crunchy contrast of the lemon and pistachio sugar icing slavered obligingly on top like spilt paint.

  • 200g butter
  • 200g caster sugar
  • 3 eggs
  • 100g ground almonds
  • 100g flaked almonds
  • 100g polenta
  • 1 tsp baking powder
  • 10ml or less rosewater
  • 150g frozen raspberries

Icing and Pistachio Sugar

  • Icing sugar
  • Lemon juice
  • Handful of pistachios
  • Granulated sugar
  1. Preheat the oven to 170°C  and line a loaf, cake or baking tin of choice, with baking parchment.
  2. Begin by blitzing the flaked almonds in a food processor until ground. Alternatively you can just use 200g ground almonds to start with but this gives a bit more texture as you can leave them a bit chunkier than the ground packets.
  3. Cream the butter and sugar together until fluffy.
  4. Add the beaten egg bit by bit, mixing in thoroughly after each addition. If it begins to curdle, add a handful of almonds but don’t worry too much.
  5. Add the rest of the almonds, polenta and baking powder and mix well.
  6. Add the rose water if using and the frozen raspberries (coated in a little flour to prevent them sinking)
  7. Spoon the mixture into the prepared tin and bake for 45-60 minutes, depending on the thickness of your mixture in the tin. Check it after 30 minutes. It should be golden and spring back to the touch.
  8. Meanwhile sieve a handful of icing sugar into a clean bowl and add a teaspoon of lemon juice at a time until you get the desired consistency. I wanted a thick icing sugar but still with a good dripping texture.
  9. To make the pistachio sugar, grind a handful of pistachio nuts in a pestle and mortar or crush in a bag with the back of a spoon until coarse.
  10. Then add about 1 tbsp of granulated sugar and grind with the pistachios.
  11. When the cake is ready, leave to cool before icing and scattering with the pistachio sugar. This can also be decorated with rose petals or pomegranate seeds too if you’re feeling very girly.

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This cake is delicious served with clotted cream, creme fraiche, a glass of bubbly or alone with only a fresh peppermint tea for company.

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