I’ve always wondered how a cake or bread would taste like when it’s baked with grind cornmeal, it being a flour-like grain that’s made from dried maize. Well, curiosity got the better of me and I finally decided to buy a packet of cornmeal from the supermarket to try out a cornmeal bread recipe. The result? The cornmeal bread tasted so fragrant and sweet, not unlike the texture of a cake but with a slightly denser and chewier texture, not to mention the light corn flavour that helps to lift the bread from its heaviness.
Understandably, grind cornmeal is a very flexible ingredient to use for making many different types of food in different cultures. This includes using it as a batter for deep-frying, boiling it into a soft congee and making it into Polenta. As this is my first time experimenting with grind cornmeal, I thought I should at least take the safest approach and try out a simple recipe of cornmeal bread, lest it ends up as a failed experiment.
All’s well ends well. I still have half a packet of grind cornmeal left, so next up will be savoury cornmeal bread with cheddar cheese and herbs!
- Redmill fine grind cornmeal: 150g
- Plain flour: 100g
- Sugar: 1 tbsp
- Salt: 1/2 tsp
- Double-acting baking powder: 1.5 tsp
- Baking soda: 1/2 tsp
- Corn kernels: 100g
- Buttermilk: 375ml, well-shaken
- Egg: 2
- Melted butter: 80g
- Preheat oven at 220 degrees Celsius. Grease baking loaf with melted butter.
- Mix grind cornmeal, plain flour, sugar, salt, baking powder and baking soda in a large mixing bowl.
- Mix in dry corn kernels.
- Lightly whisk together buttermilk, eggs and melted butter till well incorporated.
- Form a hole in the center of the flour mixture. Pour in buttermilk mixture.
- Mix well with a metal spoon till no more streaks of flour are left. Do not over-mix.
- Bake for 20 – 22min till golden brown.
- Leave to cool in the tin for 10min. Turn out onto a rack and cool for another 15min before slicing.
- Drizzle honey or maple syrup on the cornmeal bread to serve.
- This recipe was kindly adapted from Tan Hseuh Yun’s recipe from the Straits Times Sunday Life on 27 September 2015. She added chilli and curry leaves to spice up the cornmeal bread which I didn’t as I wanted to let the little one try this bread as well.
1 bread loaf (about 12 square slices)