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Mexican-Style Cornbread


When it gets warm I still want to eat good bread, but I’m less inclined to bake, so I asked Vanessa to come up with a really easy delicious summery bread that we can throw in a bowl, stir, bake then eat. I’ve been after a savoury recipe that shows off the Mulino Marino maize flour, and this is it. She’s come up with a recipe inspired from a recent visit to a bakery in the Mission District of San Francisco.

There is an energy on 24th Street that is unmistakably Latin. The people, the sounds, the smells, the noise and the bakeries. The Mexicans really know how to make exceptional corn bread as they have been baking with corn for thousands of years.

I have a wonderful photo of Pueblo Indian women baking cornbread in New Mexico in a small village called Laguna. They are using a traditional earthenware oven that has been heated and the coals raked out before the cornmeal dough is put in. The opening was then stopped up with a large stone and sealed in place with mud. The corn breads were left to bake using the stored heat from the oven which I have tried to replicate with small heavy tins buttered and dredged in coarse polenta to really get a great crunch to the crust. You can substitute the sour cream with a heavy thick yogurt and if you like and you can top with herbs such as chives or 25g grated parmesan cheese or perhaps some freshly ground black pepper.

I have used the fine-ground maize flour from Mulino Marino for this recipe. It is ideal for the bread itself. To be authentic, you should dust the buttered tin with the coarse version (the fine will do the job but with less crunch)

Vanessa Kimbell runs the Sourdough School, Northampton

 

Buy an Oblong Baker with its companions, the 50cm couche and the flipping board and we’ll give you the 500ml Pelia olive oil, sachet Bioreal organic yeast, 1kg Mulino Marino “00” Soffiata and a 400g pouch of the Himalayan super-fine salt FREE!

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Recipe: Corn Bread with Sour Cream

Preheat the oven to 175°C. In a large mixing bowl place the flour, sugar, maize flour, baking powder and salt then mix well. Next, in a separate bowl mix the milk, sour cream, eggs, and melted butter and combine well. Pour the wet mixture into the dry powders and combine with a wooden spoon talking care not to over mix. Pour into 1lb loaf tins that have been buttered and dredged with the maize flour for a wonderful crunchy crust. Bake for 35-40 minutes in the centre of the oven.

When testing the bake, insert a skewer into the centre of the bread and if it comes out clean it is baked, otherwise bake for a few more minutes and try again.

Allow your corn bread to cool in the tins for 10 minutes before tipping out on to a wire rack to cool completely.

The cornbread may be eaten warm or, once fully cooled, it can be wrapped tightly in cling film and it will keep up to 3 days in the fridge or freeze for 3 months.

Loaves can be sliced 2cm thick and toasted then spread with good quality salted butter and jam of your choice.

Makes: 2x 1lb / 450g loaves

Ingredients: 175g Mulino Marino Organic Fine Maize 300g Stoates Strong White Flour 100g caster sugar

2 tbsp baking powder 8g fine salt 200g whole milk (room temperature) 100g sour cream at room temperature or thick yogurt 2 large eggs at room temperature

200g butter melted - but not hot

 

featured products

 

Organic Fine Maize (Cornmeal) for Polenta | £3.45

Maize polenta flour, organic and stone-ground from "Ottofile" and "Marano" varieties for polenta, puddings and biscuits. .

Traditional Loaf Tin, 1lb or 450g, Non-Stick | £7.44

A 1lb or 450g farmhouse loaf tin with steep sides and folded ends, just right for the farmhouse loaf shape.

Himalayan Super-Fine Pink Rock Salt | £2.99

Himalayan rock salt comes from ancient deposits laid down many millions of years ago when the Himalayas were covered by seawater. This super-fine pink Himalayan rock salt is very finely ground to a powder making it ideal for use in baking in general and excellent in bread.

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