Golden Yogurt Cornbread
Yesterday was Australia Day! In true Aussie style there was a massive barbecue at my friend’s house, a giant paddling pool, lots of beer and the Triple J Hottest 100 countdown booming in the background (it’s the biggest music poll in the world – searching for the best songs of 2009). I took a couple of salads, but also cooked up a batch of something completely and utterly un-Australian … cornbread!
And it went down a treat. Lots of people had never seen cornbread – we are Australian after all – and there was some confused “are these corn fritters?” questions, but it soon disappeared and my gluten-free mates were happy.
This cornbread was my tried and trusty fallback in high school i.e. Mum and Dad are going out… ahhh! What can my sister and I eat?? hmmm cornbread with salad sounds perfect. The recipe was commandeered from Belinda, one of my Mum’s close friends in the UK. She went to America with her husband and family of four daughters and came back completely Americanised, to the benefit of us all. Enjoy!
2 tbsp oil
175g/6oz of sweet corn, frozen or canned
110g/4 oz yogurt (you can use creme freche or a mix of milk and yogurt – yesterday I had about one dollop of yogurt in the house so milk it was)
110g/4 oz polenta or cornmeal
1 tsp baking powder
1 cup grated cheese, cheddar is good
Pinch of salt
Beat egg and oil until blended. Stir in the sweet corn, yogurt, cornmeal, salt, baking powder and all but half a handful of cheese.
Pour into a tin or baking tray so it’s about 1-2 inches deep, sprinkle the remaining cheese on top.
Bake at 180C/350F for 25-20 minutes. It should be golden on top and smelling delightful when you pull it out of the oven. Let it cool and then cut into squares and serve warm.
Source: The wonderful Belinda.
Best cooked to… Well I was driving back home from the party this morning listening to the radio when The Salvadors came on (Warning: there are two bands of this name in the world, I’m talking about the less famous South Australian band… not the band who are actually from Salvador). It was their song Atacama Disco, which in my mind would be perfect for cooking cornbread to… it’s got one of those sunshiny, dance around the kitchen melodys.
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