Home Sweet Home Bakealong 14: Cumin Cornbread

13/100

Soul food?

I’ve made cornbread before (bacon and cherry) and really liked it and found it very moreish. I really liked the addition of the sweetcorn to this version as it made it more ‘toothsome’, but it somehow it just didn’t have that rich, warming feel to it that made me want to scrape out the tin and dunk it in everything in sight. This one I could take or leave.

If you follow my fellow HSH Baker you will notice that there is a word missing from my recipe title. Mr B is not a chilli fan so I have subbed it out in favour for a pinch of paprika. I didn’t have the same slug / flubber / pregnancy issue as Beckie but overall I’m of the same indifferent opinion as her about this recipe. I dunno, maybe I’m not a big enough fan of cumin (I certainly didn’t use the full 20g – 10 was plenty and happened to be all I had) but I felt like the bread wasn’t allowed to star in the recipe. It was merely being used as a carrier. I’lll be making corn bread again as a loaf but I might just stick to my own recipe I think.

Corn-y Texture

Chilli Cumin Cornbread
from Home Sweet Home by the Hummingbird Bakery

20g of cumin seeds [I used 10g]
150g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
50g soft light brown sugar
60g coarse polenta
1/2 tsp chilli flakes [I used a pinch of paprika]
1 tsp salt
pinch of ground black pepper
2 large eggs
90g soured cream
100ml whole milk
120g tinned sweetcorn [eat the rest out of the can because it’s bad and wrong but oh so good]

See my other cornbread recipe for an idea of how to make this – just toast the cumin seeds first.

A Corn-u-copia of bread

Join Beckie and me in our Epic 100 part bakealong. Next week it’s Doughnut Cupcakes.

I’m also adding this to Cook Blog Share