Monday, 2 June 2008
Corn Bread with Whipped Herb Butter
Back in the days when I was scared of yeast, actually terrified would be a better word, I longed to make bread. How though to make bread when you are terrified of yeast? Well, I happened to come across an old, old recipe book at my mom's house that had a few recipes for 'yeast-less' Bread in it. The book in question is the Australian Women's Weekly New Cookbook. Obviously not so new now since the book is dated 1978.
I tried quite a few of these 'yeast-less' breads including Beer Bread and even Coke Bread - the kind of Coke you drink and not the kind you sniff. Although sometimes when you drink it really fast, it goes up your nose and you can always say that your snorting coke...? Ha Ha. I used to tell that joke many years ago. I was young - so shoot me!
Anyway, after many abject failures, I tried the Corn Bread recipe. It turned out really nice although it didn't rise quite as much as I thought it would. I reckon it you wanted a higher bread, you'd just need to double the recipe.
This recipe soon became a favourite of mine and I've made it quite a few times.
1 Cup Cornmeal / Polenta
1 Cup Self Raising Flour
1 Tsp Baking Powder
1 Cup Milk
2 tsp sugar
1/2 tsp salt
Put Cornmeal in a large mixing bowl. Sift Flour and baking powder together into the bowl. Mix all dry ingredients together. Heat milk and butter together in a pan until butter melts. Pour into flour and mix well. Add in egg and mix the whole mixture well. Pour into a greased loaf pan and bake in a pre-heated 220oC oven for 25 minutes or till done.
I like to serve the Corn Bread with whipped herb butter. This is how I make my herbed butter.
Whipped Herb Butter
100 g Butter
1 tsp Oregano
1 tsp Rosemary
1 tsp basil
Pound or grind the spices till fine and set aside. Beat Butter on high speed until light and creamy. Add in the spices and continue beating together. Slowly drizzle in some olive oil while beating. This makes the butter light and more flavourful
Pipe onto serving bowls.