Corn bread

Green and yellow are the colors of Spring and of this savory bread.

As always, the list of ingredients is flexible, based on the recipe which I found in the April edition of

What did I use : 150 grams of self raising flour, 170 grams of polenta ( corn flour), 1/2 teaspoon of baking powder, 2 table spoons of honey, 350 grams of yoghurt, 2 eggs, 110 grams of melted butter, 1 small can of drained corn seeds, 60 grams of mixed seeds 1 finely chopped onion, 4 table spoons of chopped parsley, 50, grams of grated parmigiano.

Grease a silicone cake form. Mix the flours, baking powder and add a pinch of salt. Add the honey, battered eggs yoghurt and the melted butter. Mix. Add the corn seeds (keep some for the surface) the mixture of seeds, the parsley, the onion and half of the parmesan cheese. Put the dough in the cake form. Finish with the leftover of corn seeds and cheese.

Bake in the oven at 180° for approximately 1h-1h1/2 until the inside is ready ( check with a cake pin). Cover if the surface becomes too dark.

Serve with fresh cheese, avocado or whatever.

You can easily store the cake ( or parts) in the freezer for a later occasion.

2 thoughts on “Corn bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s