Cornbread
  • 4 m.-sized egg(s)
  • 325 g polenta semolina
  • 100 g spelt or wheat flour
  • 1 teaspoon baking powder
  • 250 ml milk
  • 2 teaspoons salt
  • 350 g sweetcorn, from the tin or freshly detached from the piston
  • 150 g cheddar cheese, grated
  1. Preheat the oven to 200 °C top/bottom heat and place the oven rack on the middle shelf. Line a loaf tin with baking paper.
  2. Beat the eggs well. Add the remaining ingredients, except the sweetcorn and cheddar cheese, and mix briefly.
  3. Now add the sweetcorn kernels and cheddar cheese to the batter and mix in. The amount of sweetcorn and cheddar cheese can be varied as desired.
  4. Pour the dough into the tin and bake for approx. 45 mins. until the top of the bread is golden brown.
  5. Leave the finished bread to cool on a cooling rack, then cut into slices and optionally spread with paprika cream cheese or grilled vegetable spread.
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