Rich Corn Meal Bread

A deliciously rich American bread, Rich Corn Meal Bread is best served warm with lots of butter and jam.


4 oz. plus

1 teaspoon butter, melted

6 oz. flour

4 teaspoons baking powder

1 teaspoon salt

10 oz. yellow corn meal

1 teaspoon sugar

4 eggs, lightly beaten

8 fl. oz. milk

2 fl. oz. single cream

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200 °C).

Using the teaspoon of butter, lightly grease an 8-inch square baking tin. Set aside.

Sift the flour, baking powder and salt into a large mixing bowl. Stir in the corn meal and sugar.

Cut the remaining butter into the flour with a table knife. With your fingertips, rub the fat into the flour mixture until the mixture resembles coarse breadcrumbs.

In a small mixing bowl, beat the eggs and milk together with a fork.

Using a wooden spoon, stir the egg mixture into the flour mixture until the ingredients are well blended. Stir the cream into the mixture to form a thick paste.

Spoon the batter into the baking tin and smooth the top with a knife. Place the tin in the oven and bake for 25 to 35 minutes or until a skewer inserted into the centre of the bread comes out clean.

Remove the tin from the oven and allow it to cool for 5 minutes. Cut the corn bread into 2-inch squares and lift them out of the tin on to a serving plate. Serve warm.

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