Strictly speaking, I don’t know that this actually is corn bread in the true sense of the word. It doesn’t contain cornmeal, it’s really just a standard loaf of bread with a tin of corn added. But it’s none the worse for that, it has a delicious flavour, is beautifully soft and is equally good fresh or toasted and spread generously with butter. I sometimes add some finely chopped jalapenos and some cayenne pepper to add a little kick to it. It’s also good with a few handfuls of cheese added. Perhaps just don’t serve it to anyone form America.
260 mls warm water
2 teaspoons yeast
600 grams white bread flour mix
1 tin drained corn kernels
- Place the warm water and yeast in a bowl. Stir well and leave for a minute or two of the yeas to start activating. Add the flour.
- If using a kitchen appliance use the dough hook to knead for 6-7 minutes, adding the drained corn for the last minute. If making by hand knead well until the dough is smooth and elastic.
- Place in a large bowl covered with greased cling film and leave for an hour or so. Knead lightly, form in the desired shape – loaf tin or free form, whatever you fancy – cover and leave for a second proving.
- Brush the top with milk and place in a 200 degree oven for 30 minutes or so until golden brown and cooked through.