Corn Bread.

by a tale

This bread, scented with rosemary and thyme, works both as something to eat whit a winter soup on a crisp day and as a bread for breakfast in which case you might replace the herbs with dried fruits. Corn meal gives a pleasingly tender and open crumb to the bread. This is rather not a new version of the classic american cornbread, it is more a savoury way of our previously posted polenta cake.

CORN BREAD.

cornmeal, fine – 350 grams
flour, wheat – 250 grams
baking soda – 2 1/2 teaspoons
sugar, raw – 20 grams
egg, organic – 2
olive oil – 3 tablespoons
water or butter milk – 500 ml
a good pinch of salt
herbs – 2-3 tablespoons

Preheat the oven to 200°C and line a loaf tin with parchment paper. Combine the dry ingredients in a bowl. If you like add some dried herbs like thyme, rosemary or basil. Break the eggs into a bowl and beat them lightly with a fork, then introduce a little at a time the olive oil and water or buttermilk. Gently add the dry ingredients mixing thoroughly between each addition to prevent lumps. Pour the dough into the loaf tin and bake for about 20-30 minutes, till well risen, golden brown and crisp on top. It should feel springy when pressed. Leave to cool slightly before serving.