As often when the daylight starts to stay longer I have problems falling asleep: at midnight I could easily do any kind of chore or spend time with mobile or tv…
Tonight, not knowing what to do while all the other family members were asleep, I checked the WordPress app for mobile; I have it on my phone but never really looked at it, I dedided to give a try writing a post.
I can say what you can do from mobile is just a small part of what I usually do to complete a post: no way to insert recipe box, no way to write the recipe but at least I can write the post and I can feel productive even when I am in bed. 😀
I should really be quick with this post because tomorrow, as usual, it’s going to be a very busy day so I think it’s time to share with you the recipe of this cornbread with chili and spring onion: very easy and very tasty, it comes from Lorraine Pascale‘s Home Cooking Made Easy
I read a lot in books about american cornbread, how it’s seen as a comfort food but I’ve never tried one…
Until now.
I loved it, I think it pairs great with grilled meat as part of a festive bbq but also with hot soups in winter.
Recipes from Lorraine Pascale are always very easy and balanced for what I have experimented until now and I love her books.
| Servings |
5
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- 220 gr fine cornmeal
- 90 gr all purpose flour
- 1 teasp light brown sugar
- 2 teasp baking soda
- 1 egg
- 200 gr plain unsweetened yogurt
- 300 ml milk
- 1 teasp salt
- 75 gr canned drained sweetcorn
- 30 gr butter
- 4 red chilies, chopped
- 5 spring onions finely chopped
Ingredients
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- Preheat the oven at 225° F and grease a tin. Mix all the ingredients together, pour the batter into the tin and bake for about 30 minutes.
- Let the bread cool then remove from the tin. Cut in chunks or slices ( it's quite crumbly), tast it a little if you want and pair it with soups, grilled meat or whatever you like.
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