Wednesday 9 July 2014

Savoury Corn Bread

I'm not a food nutritionist but I believe healthy eating (or to have a balance diet) doesn’t have to be complicated anyway.  A rule of thumb for me : 

  • to eat more fresh fruits and vegetables
  • more nutrition food like wholemeal, oats, raw nuts etc. 
  • consume less salt, sugar & saturated fats (in moderation) etc. etc.

Lately, I've also started to slowly introduce nutrition ingredients in my bakes like using rolled oats to make a batch of Oatmeal Buttermilk Muffins

When I saw this Savoury Corn Bread recipe, I was hesitated to try it as grated cheddar cheese is added (cos I don't really like cheesy stuff) ... but I like sweet corn, rich in fiber and benefits of cornmeal :
  • Very low in saturated fat
  • No cholesterol
  • Very low in sodium
  • Very low in sugar
Info: Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour.

This bread is one of those quick breads (no yeast added & no kneading and proving the dough) and pretty quick & easy ... just mix all the ingredients well ... so I decided to bake this on one weeknight for our brekkie ^-^

Savoury Corn Bread
Makes 9 (recipe adapted from cookbook Cakes and Bakes 500 by Martha Day)
2 eggs lightly beaten
250ml Buttermilk
115g plain (all purpose) flour
115g cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon caster sugar
115g grated cheddar cheese (1 reduced to 90g)
225g corn, fresh or frozen and thawed.
(I used fresh corn)

1) Preheat the oven to 200 degC. Grease a 23cm/9 inch square baking tin.
(I used 8 inch square baking pan)

2) Combine the eggs and buttermilk  in a small bowl and whisk until well mixed. Set aside.
Some prepared ingredients
3) In another bowl, stir together the flour, cornmeal, baking powder, salt and sugar.

4) Add the egg mixture to the dry ingredients and stir with a wooden spoon to combine thoroughly. Stir in the cheese and corn and combine.

Pour in the sweet corn & cheese and mix mix mix!
5) Pour the mixture into the baking tin. Bake about 25 mins or until a skewer inserted in the centre comes out clean.
(Mine took about 28 mins to bake)

6) Unmould the bread on to a wire rack and leave to cool. Cut into squares before serving.

Cook’s Tip
Buttermilk is made from skimmed milk which is left over after the fat from full cream (whole) milk has been skimmed off to be used for making butter. This skimmed milk is then soured by the bacteria to produce buttermilk.  Although the results are not quite the same, yogurt is sometimes mixed with sweet (fresh) milk and works in a similar way to buttermilk.

The texture is not that cheesy afterall. My teens like this savoury bread too ^-^!

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  1. Karen, that looks delicious! I guess it is more or less like a muffin but baked in a cake pan.

    1. Texture is not moist & soft type like the usual muffins. It's kinda like the pizza muffins I've baked.

  2. Oh ok, I shall take a slice to taste. Healthy and yummy dessert.

  3. I just realized that i bought a pack of blue cornmeal & yellow cornmeal from bakery shop
    Think your recipe just came out the right time for me

    1. Hi Fion, well ... JIT .. just in time ! Happy baking ^-^

  4. Your corn bread looks wonderfiul, it is the perfect breakfast treat, with a cup of warm tea!
    I like corn bread, and would bake it once in a while, and I love to add in chopped fresh chillies.
    Thank you for sharing with CYB!

  5. 不曾吃过cornmeal,所以很好奇它的味道,有机会我也想试试。


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.