Monday, October 18, 2010

Cornbread, with avocado and poached egg

This is the next installment in the cornbread obsession that is currently happening in this household.  It started after seeing 'Cornbread Muffins' in the Food Safari cookbook.  We have cooked quite a few batches of these (probably too many to be healthy), and it has now evolved into a more savoury cornbread loaf.  The original recipe is quite sweet, and although very yummy, I thought it could be improved by the addition of some more flavour, and the reduction of the sugar content!  So below is our modified cornbread recipe.  By the way, every time you say cornbread, it has to be in a weird, southerner accent, as it is in this house.

Cornbread (adapted from Food Safari)

½ cup polenta
3/4 cup self raising flour
3/4 cup stoneground corn (available from Casa Iberica)
1 tbsp castor sugar
1/2 tsp of salt
½ cup melted butter
3 eggs
1 cup of creamed corn
1 cup full cream milk
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
3/4 cup corn kernels (frozen is fine)
1/2 bunch parsley, finely chopped
1 handful tasty cheese, grated
1.5 tsp baking powder
Cracked black pepper to taste

Mix polenta, baking powder, stoneground corn, self-raising flour, salt, melted butter and eggs.

Add creamed corn, corn kernels, seeds, parsley, pepper, cheese and milk. Mix until you just combined.

Spoon the mixture into a greased loaf tin and bake in a preheated oven at 180°C for around 40 minutes or until golden brown in color.  Check that is cooked by seeing if a skewer comes out clean

Remove from the tin, and cool on a rack.

(I will update this recipe soon, after I test it out using yeast as the raising agent)

Avocado Salsa

2 avocadoes, roughly diced
2 tomatoes, roughly diced
1/2 spanish onion, very finely diced
A few shakes of tabasco sauce
Salt and pepper to taste
1 tbsp lime juice
1 tbsp red wine vinegar
1 tsp caster sugar
1 red chilli, finely chopped
1 handful mint leaves, torn
1 handful coriander leaves, torn

Whisk tabasco, salt, pepper, sugar, lime juice and vinegar together in a bowl.  Add the other ingredients and gently toss to coat.

Toast the cornbread, spread with some avocado salsa, and top with poached eggs (and crispy bacon). Yum!

This would work just as well with guacamole, secret recipe below...

My Guacamole

2 avocados
1 tbsp lemon juice
1 tbsp lime juice
1/2 spanish onion (very, very finely diced)
1 tomato, concasse
1/4 tsp white pepper
Tabasco, a few shakes
1/2 bunch of coriander leaves, very finely chopped

salt to taste

In a bowl, mash the avocadoes with a fork.  Gently stir through the other ingredients, and season to taste.  

DO NOT UNDER ANY CIRCUMSTANCES ADD SOUR CREAM - or else the guacamole gods will smite you!  You can however optionally add some finely diced red chilli for some extra heat.  

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