Sometimes the day just gets away from you and you find yourself in the car with a couple of starving boys demanding to know what delectable treat you’ve whipped up for afternoon tea. What you do is hold them off for twenty minutes with yesterday’s strawberry sorbet while you mix up some cornbread.
I was given this recipe by a Korean colleague of my husband’s, but really only started making it after we got back from the US last year. Over there it’s a thing you serve as a meal’s carbohydrate, like mashed potatoes, which I still can’t bring myself to do. I do like to make this recipe and put it into mini muffin cups, that way it will get taken in lunch boxes by my crumb averse children. Makes about sixteen mini muffins.
What you’re supposed to do is mix together one cup of flour, one cup of yellow cornmeal or polenta, four teaspoons of baking powder, a third of a cup of sugar and a pinch of salt. Then you’re supposed to beat in an egg and add up to a half a cup of milk, enough to make a stiff batter. Then you stir in a quarter of a cup of oil. But because I was being nagged fairly thoroughly I just dumped everything in the bowl and mixed it up and scooped it into mini muffin cups. Done after about fifteen minutes at 180 degrees.
You can also scrape it into a baking paper lined lamington tin and bake it for a bit longer for your more traditional shape. I’m sorely tempted to skip the sugar next time and substitute grated Parmesan cheese. Let me know if you try it before I do. It may interest you to know that while Parmesan cheese can be grated effortlessly in a Thermomix, it just makes a stick mixer make whiny noises. I can’t be bothered trying it in a blender. In case you were wondering.