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Italian Corn Bread

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Italian Corn Bread

Italian Corn Bread

Try out this delicious Italian Corn Bread. Recipe devised by Kate Morris and Sally Brown.

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.

45 minutes 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.