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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This recipe comes from the Wild Wild West Cookbook I was given by my wonderful friend Tammie in the Bi-Annual Cookbook Swap 2009. Ive adapted it slightly, but will list my changes as options as it would be great otherwise also. This makes for a grainy, only slightly sweet, but super tasty bread, which can be enjoyed either with a savoury meal oron its own spread with butter and jam/honey. This is a very versatile recipe, which can be changed easily to suit the meal youre making. Please feel free to play with it. I could think of adding some vanilla or cinnamon to the batter for a more cakey version or using some chili powder and other spices for a hearty one. Ingredients:
1 cup cornmeal (i used half polenta half cornmeal) |
1 cup unbleached flour (can use whole grain also) |
1/4 cup oil |
1 cup skim milk |
2 egg whites (i used 1 whole egg) |
1 tablespoon sugar (thats plenty for me, but if desired use up to 4 tbs) |
3 teaspoons baking powder |
1/2 cup corn kernel (fresh or canned or thawed) (optional) |
Directions:
1. Combine flour, cornmeal, baking powder (spices if using, see description) and sugar in a big bowl.
2. In a second bowl beat together egg whites (or egg), milk and oil. Stir into dry ingredients until just combined.
3. Stir in corn kernels if using and fill into prepared tin (either a 8 inch pie plate or muffin tins).
4. Bake at 400°F for about 20 minutes (until tester comes out clean).
5. Enjoy!
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