Cornbread

Cornbread-(6423)

My only regret while living in the US is the fact that we didn’t travel much. There was no logical reason for this but hey, that’s life sometimes. Having said that, we did enjoy the few places that we went to. We moved straight to Michigan for the first two years of our marriage, and after settling down in campus, we took a trip to Seattle and then Washington DC. I immediately took to Seattle. It only rained once during that week (honest) and we had the most gorgeous view of the mighty Mt. Rainier from our charming B&B. For the first time in ages I didn’t miss my family; being in a foreign country and getting used to married life proved much tougher than I imagined. But I felt relaxed and rested and I couldn’t wait to explore the city.

We ate simply – there was no eating in fancy restaurants during those years but I didn’t mind it that much. Also, since I was just a few months into my culinary journey I didn’t care much for (or rather, I did not yet discover) spices. I was raised in an environment where seasoning meant adding salt and pepper. That. Is. It. Well, perhaps a bit of curry powder or mixed spice. A bit meaning “ponta ta’ kuċċarina” loosely translated as “the tip of a teaspoon”. Do you, the 30-somethings from my little Mediterranean rock, know what I mean? I have a feeling that you do. But that’s another story. All I can say is this: luckily the tables are turning…

My imaginary love of bland food ended pretty quickly right after that trip. While staying with some friends in Washington DC, I discovered the wonderful world of Mexican food. I asked J why we never tried it before. The answer he gave me was something on the lines of I-did-not-know-you-would-like-it-so-much. A good answer…

I am *not* a food expert though and I haven’t done sufficient research on authentic Mexican grub but I like to think I make a good cornbread. It’s one of J’s favourite things and it’s really easy to prepare. We had a Mexican night at home very recently (minus Tequila, *sigh* ha!). It was so much fun – we really should do it more often. Here’s our take on cornbread. It’s great with guacamole or tomato salsa, or both!

Just a note before we start: preferably you would need a cast iron tin for this recipe, but don’t fret if you don’t have one. A good thing to try is to put a non-stick loaf tin in the oven while it is preheating.* When the oven preheats and the batter ready, take the pan out of the oven and tip the mixture in it. Be careful how to do this – the tin will obviously be very hot. You will need:

  • 190g sugar
  • 1 teaspoon salt
  • 230g plain flour
  • 95g yellow cornmeal
  • 2 teaspoons baking powder
  • 1 egg, lightly beaten
  • 200ml milk
  • 120ml corn oil or vegetable oil
  • 10ml orange juice (with the pulp removed)
  1. Preheat the oven to 180 degrees C.*
  2. Place the sugar,salt, flour, cornmeal and baking powder in a large bowl and mix them well together using a whisk.
  3. In another mixing bowl or a large measuring jug tip in the beaten egg, milk, oil and orange juice.
  4. Add the wet ingredients to the dry ones and mix well. You need some elbow grease for this one but I use a whisk. There’s no need for any electric mixers.
  5. Take the loaf tin out of the preheated oven and spray the very hot tin with non-stick baking spray. Tip the cornbread mixture into the cake tin and bake for around 1hour. As always, keep an eye on it and when it turns golden insert a knife or skewer in the middle. Let it cool slightly in the tin, then take it out and serve warm.

It will keep for two days in foil, but you could also freeze it for up to a month.

For more Mexican recipes (or Mexican-inspired) there’s a list for you here. There will be more recipes from my Mexican fiesta to come. Enjoy!

Rob x

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