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
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)
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...
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.