Corn season is in its peak here. Corn that grows in the hills is milky, sweet and soft. Perhaps it is the salubrious climate of the hills that infuses sweetness and tenderness in the corn which is not found in its counterpart that grows in the plains.
During monsoons, the villagers in the hills erect makeshift sheds on the roads. They get freshly plucked corns from their fields and roast it in smouldering logs. Roasted corn hisses as it is smeared with lemon and salt. There is a variety of chutneys to choose from. Garlic coriander, lemon masala or bhanga chutney made from bhanga seeds, which is a hill produce. People enjoy the milky corn amidst natural beauty of the hills which is at its best during monsoons.
This weekend, after a long time we went to the hills to have corn. We had not one or two but four to five each as we planned to have corn for lunch. It was filling and satiating.
Back home, made simple corn bread from the last bit of cornmeal left. Simple bread, ready in no time and no great prior preparations needed. And yes, as Flyod Mann says, it tastes heaven with butter and honey.
Simple Corn Bread
1 cup coarse yellow cornmeal
½ cup whole wheat flour
½ cup all purpose flour
1 cup milk
¼ cup olive oil
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
Pre heat the oven to 200 degree C. Line and grease a loaf tin (8 x 3 ½ inches).
In a wide mouthed bowl, mix sugar, milk and oil.
Beat egg lightly and add to the mixture.
Whisk together cornmeal, whole wheat flour, all purpose flour, baking powder and salt.
Add dry ingredients to wet ingredients and mix well.
Pour the batter in the loaf tin, bake for 35-40 minutes or when a toothpick inserted in the centre comes out clean.
Cool in the loaf tin for 10 minutes. Remove from the tin and cool in the rack.
Wrap this bread and keep in a container. Refrigerate. Slice next day.