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
Ingredients
1 cup coarse yellow cornmeal
½ cup whole wheat flour
½ cup all purpose flour
1 cup milk
¼ cup olive oil
1 egg
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
Method
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.
Love the natural yellow colour that you have attained with adding cornmeal. As usual your bread looks very appealing and appetizing.
ReplyDeletei love corn breads for breakfast...with a bit of butter or spread and omlette on side...wow day is done...your bread looks fabulous and perfectly baked
ReplyDeletelovely and healthy bread...
ReplyDeleteThis looks lovely and moist and as it only contains 1 egg it would be pretty easy to veganise. Lovely with a hearty stew or soup and as it's still pretty wintery down here in Tasmania, this will make a great addition to our table in the near future :)
ReplyDeleteCan I skip egg or any substitute for egg
ReplyDeleteHello Deepika, I did try an egg less version once. I added 1/2 cup curd and 3 teaspoons of powdered flax seeds in 1 tablespoon of hot water. The bread was quite dense. I shall try to send you the link soon.
DeleteHi Namita, I made this bread. Tasted good. But I wonder how can I get the crust soft like urs. Mine was hard on the top. Inside was soft and moist. I have made no changes on ur recipe. Thanks
ReplyDeleteHello Gayatri, The bread has a slightly hard crumb. Perhaps it the texture of flours that made the difference. I used "Rajdhani" brand cornmeal. Gayathri, i hope you used the righ sized pan. Size of the pan really matters a lot. Please give me your feedback. Thanks!
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