… I haven’t looked forward to a weekend so much in ages. As you know, it’s been all work and no play for the Belleau boys and so to have a legitimate reason to enjoy yourself and relax with good friends is, in my opinion, always a little privilege. I don’t know if you’re like me but sometimes the ‘everyday’ aspect of blogging can become a little dull… I mean, I have to eat but I do plan meals around what i’m going to show on the blog and sometimes the brain just can’t hack it and I yearn for a special occasion to cook… an actual reason to cook… mostly so that I don’t need an excuse to make a mess in the kitchen.
This weekend our good friends Richard and Peter are coming over from Australia, in fact they’re on a plane now somewhere out there. It’ll be the first time we’ve seen them since they moved over there last year and as you can imagine we’re all very excited. Peter has requested a traditional Sunday roast so that will be coming this weekend… plus it was the lovely Tracey’s birthday this week so there’s cake to bake and we’re having a soup and games night tomorrow night. Yes, it may all seem a little ordinary to you folk out there but I simply can’t wait to be home and cooking.
in order to stretch my brain a little I wanted to try something i’ve never cooked before, plus my Californian living, Danish born step-mum requested that I have a go at cornbread, so here you are… Cornbread is one of those iconic foods that has people fighting over recipes but when you do a little research it is actually the same recipe in every book with maybe one or two regional variations… it was exceptionally cheap and easy to make and very delicious so you can understand why it’s been so popular for so many centuries but my only issue was that I could find cornmeal anywhere locally… thankfully the original mum pointed out that polenta was in fact corn meal and of course polenta is widely available everywhere… it simply needed a little grinding before use.
This is a very basic recipe and you can get more adventurous by adding all kinds of yummy stuff like cheese, garlic, chilli peppers etc but this is the base for all that and a good place to start.
and yes, I know I just said I wasn’t eating any cake more a month but I’m only having one very small piece of this, it’s for Tracey’s birthday, so get back on your horse ok…
375g plain flour
4 teaspoons baking powder
1 teaspoon salt
2 large free-range eggs – beaten
110g butter – melted
a little olive oil for the pan
pre-heat the oven to 200C and oil a baking dish or cake pan… mine is 30cm x 2cm and nicely deep
place the polenta into a large bowl and using a hand-blender give it a quick blitz to make it a little finer… it will still be slightly gritty but this just makes the texture a little more authentic
then place all the dry ingredients into a bowl and whisk them together, then pour in the liquid ingredients and whisk together but don’t over beat or it won’t be as light and fluffy as it could be
bake for about 20 mins or until nicely golden then set aside on a wire rack to cool a little before eating
eat and of course, enjoy!
Jenn C says
Sounds like you have such a wonderful weekend planned! Good friends, good laughs, good food… what more could you ask for??
I adore cornbread… I've even been known to eat just that for dinner… warm with a nice slab of butter and maybe a drizzle of honey…. YUM!!!!
Oh I haven't seen this for years. You have inspired me to make some
Karen S Booth says
Spooky Dom! One of my scheduled posts for next week is cornbread! I LOVE the stuff I have to say and yours looks Tres Lush! Karen
Sally Sellwood says
Enjoy your weekend – they are so precious – I'm sure no one will begrudge you one bit of cake. Cornbread is looking good.
Christian Halfmann says
I reckon I would add some chilli and cheese. Enjoy your weekend. It sounds like a perfect weekend to me, something I would look forward to as well.
Susan Lindquist says
Cornbread is a staple in New England …it has a real place in the history of colonial culture … here in New England, it gets maple syrup drizzled over it while warm, gets crumbled and put in stuffing for chicken and turkey, is a side sop for baked bean and ham suppers, and can make an appearance on Sunday mornings with butter and jam along side eggs and bacon. Your recipe is a classic, Dom! And your weekend sounds perfect … mellow enough to let the travelers catch their breath after the long plane trip and fun for them getting to know your neighbors and friends! Enjoy, dearie!
Treat and Trick says
This looks super moist and perfect! Enjoy your weekend Dom…
Can't believe I've got so behind with all your posts. Since I stopped “work” I seem to have less time than ever. Cornbread is great and works well with chocolate too!!!!! I use fine polenta in baking – when I can get it.