Sunday, September 19

Sunday Baking Project: Savoury corn bread and 'man muffins'- perfect for soup


How did it get to Sunday again so quickly?  I've found myself saying 'hanging out for Monday' because my weekends have been so jam-packed of late.... this coming week I have nothing planned - apart from next Sunday which I can cope with.  It will be nice to be at home and get on top of a few things....!

I've got a bunch of magazines to go through and read
My hall closet and my pantry are at the point where I wince every time I open them (not good!)
I'll need some necessary down-time before the school holidays start next week! (Queenslanders you're already on holidays I think?)
Oh, and it's mine and hubby's wedding anniversary tomorrow!
and of course, I need to bake, I mean I need to bake!

This week's baking project is inspired by an American friend of mine Cherie.  Not Sherry.  As in the french Cherie - meaning dear/darling.  She makes a mean corn bread that's if you ask me a bit too moorish.  Whenever she brings it to playgroup I am the one hovering over the warm tin.  It's terrible Muriel.

So this bread is best warm, straight out of the oven.  It's quick to make too - no yeast/rising etc, just whack it together in a bowl,  bake it, eat it.  Fabulous.   Make it when you're making/heating up your soup.


Ingredients:
2 cups polenta or corn meal
1 1/2 cups plain flour
3 1/2 tsp baking powder
1 tsp salt
1 1/2 cups grated tasty cheese
1 tsp paprika
1 tsp dried chives
1 tsp dried thyme
1 small red onion, diced finely
2 - 2 1/2 cups milk


Method:
Preheat oven to 180 degrees c

Grease a loaf tin liberally and dust with polenta.  If making muffins, place large muffin cases on baking tray.

In a large mixing bowl mix polenta, flour, baking powder, salt.  Combine well.
Add cheese, paprika, chives, thyme and onion.   Once again, combine well with a spoon or fork.

Add milk, one cup at a time until the mixture is a sloppy yet lumpy almost consistency.

Pour into loaf tin or muffin cases.

Bake for 25 minutes on a mid to high oven shelf.  Cool in tin, turn out and slice - lash with butter, go on, I now you want to.


If you baked muffins, serve them with your soup directly, great to freeze and take to work with soup for lunch.

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1 lovely comments:

MonetPaisley on September 19, 2010 at 7:35 AM said... [Reply to this amazing comment]

looks like a really good option for lunch today.... I have sprained my ankle and we are out of bread. I have ordered the shopping online but it doesnt arrive till tomorrow. yum yum!


 

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