Cornbread.

I just have a quick recipe for you today:
for all those who do not necessarily love to eat the classic sandwiches during their lunch break, this corn bread might be a good idea. 

It is extremely easy and really quick to prepare, and it keeps for several days.

It is a sensible snack alternative for school – if your children are picky eaters, try it; they will hardly be able to taste the bitterness of the wholegrain flour, because of the percentage of corn meal.
Cut it into strips, add veggie sticks, fresh fruit and a few nuts – done!

Corn Bread
(ingredients for one casserole dish, approx. 9”x12”):

½ cup polenta or corn meal
¼ cup wholegrain flour
1 1/2 tsp. baking powder
1 pinch of salt
1 egg
2/3 cups milk
2/3 cups plain yogurt
2 and ¾ Tbsp butter (melted)  
¼ cup grated cheese (gouda or similar) – optional, leave out as desired


Preheat oven to 375°F, grease casserole dish.  
Mix dry ingredients.
Whisk egg, milk and yogurt, add to dry ingredients.
Finally stir in melted butter, pour dough into dish and bake for approx. 30 minutes.
10 minutes before the end sprinkle cheese on top (you can add some herbs such as parsley and oregano, if you like).

Wrapped in parchment paper, the bread will keep for about one week, but usually it gets eaten much more quickly.
You can also choose to sauté it with a bit of butter and olive oil in a frying pan and enjoy it alongside a salad for lunch or dinner!

Love,

Joanna

p.s. 

If you wish to obtain half-charred bread, hard as a rock:

simply say to the hubbie: “ Honey, I am off to the store – remove the bread from the oven in 5 minutes. I set an alarm, so that you will remember!”

Tried and tested for you.




This post was translated by Ginnell Studio.