recipe from my mum....


1 cup corn kernels (about 1 large cob)
6 Eggs
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
cayenne pepper
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.

Serves 4


i will try it GF and converted to TMX and repost :)

No comments: