Cornbread And Salsa
There are many varieties of cornbread... this one is a corker! Making use of cornmeal and tinned sweetcorn it creates a beautiful loaf. Served with a spicy, citrusy salsa it would be great on it's own... or to accompany something rich and meaty!
- 250 g tinned sweetcorn, drained
- 1 sachet of dried yeast (7g)
- 120 ml warm water
- 120 ml warm milk
- 1 tbsp salt
- 2 tbsp olive oil
- 1 tbsp honey
- 350 g strong bread flour
- 200 g cornmeal (fine)
- 1 knob of butter
- 1/2 red pepper
- 2 salad tomatoes
- 1/2 small red onion
- 1/2 red chilli
- 1 small clove of garlic
- 1 lime
- 1 bunch of fresh coriander
- 1 glug of olive oil
Blitz Half The Sweetcorn
Blitz half of the sweetcorn into a pureé.
Activate The Yeast
Combine the yeast with the warm milk and water.
Knead And Prove The Dough
In a mixing bowl with a dough hook (or by hand) mix together and then knead the flour, oil, honey, sweetcorn purée, salt and yeasty liquid.
Knead for 5-10 minutes until it’s soft and elastic, adding a touch more milk or flour depending on the consistency of the dough (the sweetcorn purée will be the biggest variable).
Leave the dough to prove in the bowl for an hour at room temperature under a clean cloth.
Knock the air back out of the dough and mix the remaining sweetcorn into it so that it’s evenly combined.
Brush a large loaf tin with melted butter and scatter in the polenta.
Shape the dough to fit into the tin and drop it inside.
Leave the bread to prove a second time for another hour to double in size.
Preheat an oven to 200°C.
Bake the dough in the oven for 40-45 minutes, but add a tray of hot water into the oven beneath the loaf to create steam and produce a decent crust.
Serve With Salsa
Cut the red pepper, tomatoes (without their middles), red onion, garlic and chilli into a fine dice and mix together with a squeeze of lime and a pinch of salt and pepper.
Allow the bread to cool completely, then serve with a tomato, lime and coriander salsa.
Makes a loaf
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