Corn bread

December 8, 2013


I love a piece of fresh baked corn bread at breakfast or at lunch with soup.



125 gr organic cornmeal

125 gr plain flour

5 spring onions chopped

Optipnal 1-2 chillies deseeded and chopped (leave chilles out if you don't like spicy)

150 ml sour cream

2 eggs

125 ml sunflower oil

1 tablespoon baking powder

1/4 tablespoon salt


Line a 20 cm cale tin and heat the oven to gas 7.


Sieve the organic cornmeal, plain flour and baking powder in a bowl. Add the salt, spring onions, chillies and mix with a spoon.


Put the eggs In a measuring jug and whisk with a fork. Add the sunflower oil and sour cream measing them as you go along. Mix everything well with a fork.


Add the wet ingredients into dry ingredients and mix until combined. Pour everything in the tin, level the top of the mixture in the tin with a spoon.


Bake in the oven 25-30 minutes. 


Enjoy served with cheddar cheese slices at breakfast with your tea or have a piece at lunch with your soup.


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