GRILLED CORNBREAD WITH EGGS AND TOMATO SALSA
1 cup corn kernels (about 1 large cob)
1/3 cup sugar
1 1/2 cups plain flour sifted
3 tspn baking powder
1/2 tspn salt plus extra
1 cup fine polenta
1 cup milk
4 tbspn butter melted
1/4 red onion finely chopped
2 small ripe tomatoes chopped
2 tbspn olive oil plus extra
2 tbspn coriander coarsely chopped
Preheat oven to 180C. Cook corn in lightly salted boiling water for five minutes. Drain and cool.
Beat 2 eggs and sugar in a medium bowl until light and pale. In a separate bowl combine flour, baking powder, half teaspoon salt, polenta and corn, then add to egg mixture and stir well. Add milk and butter and stir. Spoon mixture into a greased paper lined loaf pan (8cm x 23 cm) and bake for 45-50 mins or until firm and golden. Cool in pan for 10 mins then turn on to a wire rack.
For salsa, combine onion tomatoes, 2 tabs olive oil, salt, cayenne pepper to taste and coriander and stir to combine. Fry remaining 4 eggs in extra oil in a non-stick pan over medium heat until cooked as desired.
To serve slice cornbread and toast under grill until golden. Spread with butter, if desired, and serve with eggs and salsa.
i will try it GF and converted to TMX and repost :)