Guest What? This is a Guest Post! Hi. I’m Fiona from TIFFIN bite sized food adventures, guest posting on For The Love Of Food as Heather is on holidays. Whilst Heather lives it large on an exotic holiday to a far-flung destination, most of us are now back at work for another year, the taste of freedom at Christmas, a distant memory. But even though it’s back to the real world, we’re not really in full swing yet are we? Why? Because it’s January and that means plenty more cricket and tennis on the tele, weekends at the beach, lazy Sunday afternoon sessions at the pub and one more big party at the end of the month. Australia Day. It’s Australia Day that marks the end of the official party season so you want to celebrate in style. A BBQ, slip’n’slide on the lawn, plenty of friends, some refreshing sherberts and the JJJ Hottest 100 Countdown in the background. It’s like Christmas Day without the tension and crazy Uncle Ray.
Perhaps you’re planning a party or have been invited to one. Either way, you don’t want to spend time in a hot kitchen. You want easy dishes that can be made in advance so that when the snags come off the barbie, everything is ready to go. This corn bread recipe is perfect! It can be made a day ahead, served warm or at room temperature or popped in Tupperware and carted to the beach, a park or to someone else’s house. This recipe is based on one from Marie Claire’s ‘Food & Drink’ but over the years I have tweaked and adapted it to make it hassle free. It gets its name from the three types of corn – creamed, kernels and cornmeal (or, as it’s known in Australia, polenta) and that it threatens to overshadow everyone else’s contribution to the buffet. I make this regularly for parties and it’s always popular so why not take the pressure off and enjoy the only long weekend of the Summer?
- 1 1/4 cups polenta
- 1 1/4 cups plain flour, sifted
- 1 tbsp baking powder
- 3 eggs, lightly beaten
- 3/4 cup milk
- 3/4 cup tinned creamed corn (Golden Circle is my preference)
- 1/4 cup olive oil
- 3/4 cup tinned corn kernels
- 3 – 5 shallots (spring onions) diced
- 2 tbsp parsley or oregano, finely chopped
- 1/2 cup grated mozzarella cheese
- salt and pepper to season
- Place the flour, polenta and baking powder in a bowl. Make a well in the centre and add the eggs. milk, creamed corn and olive oil. Mix well.
- Add the shallots, parsley and any ‘add ins’* and mix well. Season to taste.
- Pour batter into a greased 20cm x 20cm baking tin and top with grated mozzarella.
- Bake in an oven pre-heated to 180c for 35 minutes or until a skewer comes out clean.
- Cool slightly in tin then turn out onto a board and slice in squares
- Serve in a basket alongside salad and bbq goodies.
- *add ins: try finely diced capsicum, red or green chilli or cubes of feta for something different
- sharp cheddar with finely chopped bacon can be used as an alternate topping to the mozzarella
- leftover (as if!) corn bread can be frozen and popped into lunch boxes to relive the Australia Day memories.
That’s it for this post. See you soon. Fiona. – TIFFIN bite sized food adventures –