This week, with Spring just getting under way, Roy decided that he wanted to enjoy the last cool weather with a couple of soups and stews. He remembered he had made several of these to show his online friends over Winter, but hadn't shared any breads to serve with them. He loves warm bread with soup and stews, and has several quick and easy breads he enjoys making. One of his favourites is cornbread. It is light, moist and delicious and absolutely perfect with a stew or a soup. He thought this would be a perfect recipe to share with you, so this week Roy Creates Easy Cheesy Cornbread.
You Will Need:
- 1 cup of plain flour
- 1/2 a teaspoon of bicarbonate of soda
- 2 teaspoons of baking powder
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 3/4 of a cup of polenta (cornmeal)
- 1 and 1/2 cups of Greek or Natural Yoghurt
- 2 eggs
- 120 grams of butter or margarine
- A couple of handfulls of cheese. Roy used parmesan, but you can use whichever cheese is your favourite and as much or as little as you like.
- Cayenne pepper to taste
Method:
- Line a square cake tin (about 23 centimetres) with baking paper and preheat the oven to 200 degrees celcius. You can just grease the tin if you wish.
- Put the empty, prepared tin into the oven. You want it to warm up while you make the bread.
- Sift the flour, bicarbonate soda, baking powder, sugar, salt and cayenne pepper together into a large mixing bowl.
- Add the polenta to the flour mix and stir it together.
- In a large, microwave proof bowl melt the butter. It took about 40 seconds in Roys microwave, so don't leave it too long!
- Lightly beat your eggs in a small bowl.
- Add the yoghurt to the melted butter and whisk it together with a fork.
- Add the eggs to the yoghurt and butter and quickly whisk them in. The yoghurt should have cooled the butter enough that the eggs won't scramble, but do it quickly to avoid any problems!
- Add a couple of handfuls of cheese to the dry ingredients and stir it in
- Add the wet mix and stir that in. Don't overmix!
- Pour the batter into your warm tin (you can also sprinkle a little extra cheese on the top) and bake in the oven for 25-30 minutes or until a skewer inserted in the centre comes out clean.
- Enjoy slices of the bread, warm from the oven with a little butter! Leftovers reheat well in the microwave.
