Italian Corn Bread
Try out this delicious Italian Corn Bread. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
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:
Step 1
Before cooking, wash your hands and put an apron on.
Weigh and measure the ingredients.
Step 2
Oil a small loaf tin and put it on to a baking tray.
Step 3
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.
Step 4
Put the flour, polenta, baking powder and pepper together in another bowl and mix together with the fork. This is the ‘dry’ mix.
Step 5
Add the soft goats’ cheese into the dry ingredients. Stir.
Step 6
Tear the basil leaves into small pieces and add these too, along with the Italian hard cheese and a pinch of dried chilli flakes.
Step 7
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.
Step 8
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.
Step 9
Serve a slice with mozzarella, tomato and basil salad.
Fruity Prize Pie 
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