Italian Corn Bread
Try out this delicious Italian Corn Bread. Recipe devised by Kate Morris and Sally Brown.
You will need:
- 1 egg
- 100ml buttermilk
- 1 dsp olive oil plus some for preparing the tin
- 50g plain flour
- 50g polenta (quick cook, dried)
- 1 tsp baking powder
- Pinch ground black pepper
- 50g soft goats’ cheese
- handful basil leaves – torn
- 1 dsp grated Italian hard cheese
- pinch dried chilli flakes (not too much!)
Remember to ask a Grown-up for help.
What to do:
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients.
Oil a small loaf tin and put it on to a baking tray.
Crack the egg into a cup and mix with a fork. In a mixing bowl, mix the buttermilk and olive oil together and add the egg. Mix well. This is the ‘wet’ mix.
Put the flour, polenta, baking powder and pepper together in another bowl and mix together with the fork. This is the ‘dry’ mix.
Add the soft goats’ cheese into the dry ingredients. Stir.
Tear the basil leaves into small pieces and add these too, along with the Italian hard cheese and a pinch of dried chilli flakes.
Add the wet mixture to the dry mixture and mix quickly but well, making sure there are no dry bits. Then put the mixture into the loaf tin, using a spatula.
You will need to ask a grown up to help with this part. Place in a pre-heated oven at 200°Cfan/220ºC/Gas 7 for 20-25 minutes until golden on the top.
Serve a slice with mozzarella, tomato and basil salad.