Sunday, 13 January 2013

Rinoko's Corn Bread

Our friend Rinoko Asami made this delicious corn bread for us on New Years Eve.  You can make it with meat or skip the meat and make it vegetarian.

I don't know where she got this recipe but if I find out, I'll give credit where credit is due.

Corn potato cheese (and meat) bread

1 large onion, diced
4 sprigs of spring onion, chopped
A pinch of salt 1 tbsp olive oil
★A packet (175 g) of Smash (instant mashed potato flakes)
★200 g cornmeal
★100 g plain flour
★20 g baking powder

●4 medium to large eggs, 5 if small
●4 heaped tbsp yoghurt
●3 heaped tbsp mayo
●100 mil olive oil
●300mil milk
●2 tbsp vege bouillon powder (Marigold Swiss Vegetable bouillon Powder)
●1/2 tsp black pepper
●1/2 tsp cayenne pepper 350g cheese (eg. cheddar, Gruyere, Emmental, whatever)

 1. Sauté onion and spring onion, with a pinch of salt, in a frying pan over a medium – low heat for about15 min, and set aside to cool.

2. In a large bowl, mix ★ well using a whisk. In other bowl or a jug, mix ● well using a whisk.

3. Grate cheese. Heat oven to 190 C or 170 C if heat assist oven.

4. Stir in cooled onion/spring onion into the bowl of ★ using a wooden spatula. Then, pour in the content of other bowl and mix well using wooden spatula. As mashed potato flakes absorb liquid quickly, try and mix as quickly as you can here.

 5. Transfer the mixture into 2 non-stick loaf tins or a 20cmx30cm baking dish (as in picture) and bake for 40 min.

Add bacon or skinned sausage meat or Turkish sausage or cooked ham when you sauté onion/spring onion. Make sure to mop up the excessive oil from meat using kitchen paper before adding. It will keep in the fridge for about a week.

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