Lyn Isherwood's Corn Bread

Always handy to have a few tricks up your sleeve. Our neighbour Steffi did a bit of shopping for us now Coronavirus has driven us old-and-underlying indoors so I offered to make her some bread. Was a little surprised at the face she pulled until I discovered gluten was having a bad effect on her.

This cornbread formula was given to us by Erin, one of our faithful American customers (until she recrossed the Atlantic to take up a university post in Canada) and the recipe is an old family one. It’s the only sweet, fruited corn bread recipe I know.

Most corn bread recipes contain some wheat flour but I just leave it out and up the corn meal. The great thing about corn bread is you can have it in the table within the hour.

I substituted polenta for the cornmeal and yoghurt for the buttermilk. The sugar could be reduced.

Preheat the oven to 200C. Melt the butter.

Mix all the dry ingredients and the wet ingredient separately. When the oven is up to heat mix the dry and wet ingredients briefly and scrape into an oiled tin.

Bake for 10 minutes, reduce the heat to 180C and continue baking for a further 20-30 minutes. Test with a skewer as you would a cake (so I am told).

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