cornbread

Ingredients for 1 servings:

• 4 m.-sized eggs
• 325 g polenta semolina
• 100 g spelt flour or wheat flour
• 1 tsp, leveled baking powder
• 250 ml milk
• 2 tsp, leveled salt
• 350 g corn, from the can or freshly removed from the cob
• 150 g Cheddar cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Cornbread, pimped, for a loaf pan, also ideal as a side dish for barbecue

Preheat the oven to 200°C (top/bottom heat) and place the oven rack on the middle shelf. Line a loaf pan with parchment paper. Beat the eggs well. Add the remaining ingredients except the corn and mix briefly. Add the corn kernels and cheddar cheese to the batter and mix. The amount of corn and cheddar cheese can be adjusted to your liking. Pour the batter into the pan and bake for about 45 minutes, until the top is golden brown. Cool on a wire rack. Slice and optionally spread with paprika cream cheese or grilled vegetable spread.