My mother is the kind of person that when an idea gets into her head there is no power on earth that can persuade her to give it up. When her projects don’t demand my time (as I treasure every minute to do the exact same thing but with my own little projects) then I do admire her determination and extreme insistence to reach her goals. Most of the time we are talking about meaningful and important projects she sets herself to do but sometimes it’s just a recurrent thought she transform into a task for all of us to deliver. As the passionate psychologist I know she is, I am convinced she sees this as ‘bonding’ time. There was one summer she (meaning my husband) would spend every day on the hunt for the perfect blue pair of shoes that would match the exact colour on the blue dress she fixated with on the previous year. These last few months the theme is cornbread as all the other types of flour in the world are just wrong of course. It doesn’t matter what we have on the agenda, where we are or who we are with, if she (meaning we) could stop and enquire about cornbread then that would make her happy. And what’s the point of having a food blog if I can’t help my own mother fullfill her bread related fantasies. So just to see that smile on her face (and so we could get some rest) then I am making her a American southern style corn bread that I am sure I’ll be making over and over and over again at least until the next idea comes up.
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| © The Teaspoon |
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| © The Teaspoon |
Ingredients
2 ears sweet corn or 200g tinned sweet corn
375 g cornmeal
400 ml buttermilk (or 400 ml semi skimmed milk + 2 tablespoons vinegar)
200 ml semi skimmed milk
2 large eggs
2 tablespoons extra virgen olive oil
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1/4 teaspoon chilli flakes
3 tablespoons butter
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| © The Teaspoon |
Directions
Preheat the oven to 395F/200C. Place the corn in a baking tray lined with parchment paper. Sprinkle with sea salt and dash of olive oil. Bake until the corn is tender and slightly charred in places, about 15-20min. Skip this step of using tinned sweet corn.
In the meantime place the cornmeal and buttermilk in a bowl and use a spoon to mix until smooth. Let it sit for about 10 minutes.
Once the corn is roasted allow to cool down and cut the kernels off. Place the kernels in a food processor or a blender with the 200 ml of milk and pulse until you obtain a rough batter. It doesn’t need to be super smooth as this would give texture to the bread.
Add this batter to the soaked cornmeal and buttermilk and incorporate the eggs, salt, baking powder, baking soda, olive oil and chilli flakes. Mix for about 1-2 min using an electric hand mixer.
Set the oven temperature to 400F/230C. Place an iron skillet (or if you don’t have one, a cake tin would do) in the oven so it can be preheated.
Place the butter in the preheated skillet or tin and swirl. When the butter melts then carefully pour in the batter and bake in the preheated oven for approximately 30min or until crispy, browned and cooked in the centre.
Serve with butter, honey or cheese, up to you. Enjoy!
Recipe adapted from Machismo: cooking with confidence
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| © The Teaspoon |
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| © The Teaspoon |
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