Friday, 8 July 2011

Cheesy corn bread

“Can’t we have something regular that you get from the shops and you don’t even have to make?”


OK, I’ll admit that the children (who, you'll have gathered, are not exactly adventurous) have had a fair amount of new stuff foisted on them this week. I’ve been researching recipes for a parent and toddler cooking class that a friend and I are going to be running this autumn.
The idea is to come up with recipes that are easy to put together, with easy-to-find, inexpensive ingredients that can preferably be sourced locally. We want to make food that is kiddie-friendly but that isn’t fashioned to look like anything else (no smiley faces, no cheesy dinosaurs). We’re not opposed to giving the parents a little inspiration for family mealtimes, but most of all we want our littlest customers to have fun making something that they’ll enjoy eating.

So in an attempt to go beyond the usual cheese scones and fairy cakes (though we reserve the right to teach those as well!) we’re both busy scouring our cookbooks and the internet for inspiration. I came across this idea for ‘cheesy corn triangles’ on Netmums and with a little jiggling (not least with the name, why isn’t this just called cheesy corn bread? Since that’s what it is?) I think it could fit the bill nicely. This would be lovely with a bowl of soup, alongside a salad, or even just as a side with some sausage and beans.

Serves 4-6
100g wholemeal flour
100g cornmeal, semolina or polenta
1tsp baking powder
100ml milk
2 eggs, beaten
50g butter, melted then cooled
100g grated mature cheddar (or other flavourful, hard cheese)
100g sweetcorn (cut from the cob, drained from a can, or defrosted)

Pre-heat the oven to 180˚C and lightly grease a 20cm round cake tin.

Combine the first three ingredients in a mixing bowl, then combine the remaining ingredients in another bowl or small jug and mix well to combine. Add the wet ingredients to the dry and stir with a fork until thoroughly blended.

Dollop into the prepared cake tin and smooth the top. Place in the oven for 20-25 minutes, until a skewer inserted into the centre comes out clean.

Family-friendliness rating: This isn’t too much of a challenge, even for pickier palates. My two actually enjoyed it - albeit grudgingly!

Cleanup rating: Easy; a large measuring jug for the wet ingredients, a bowl for the dry. A fork to mix it all up.

Can you freeze it? Leftovers freeze well. You may want to cut it into slices first, so you can take pieces out of the freezer as you need it and defrost it (in the microwave if you have one) wrapped in dampened kitchen towel.

Oh, and by the way, if you're interested in reading more about the new venture - here it is!


  1. Yum, sounds tasty. I guess it would work if you made individual portions in a 12 space bun tin? Easy to freeze that way too. How much shorter do you think the cooking time would need to be?

  2. Hi, Tiff! Thank so much for stopping by! Yes, you could definitely make these in a bun tin - probably give them 15-20 minutes (but don't worry about opening the oven before they're ready, they're not like fairy cakes that will sink if you take them out too soon). And I bet they'd be delicious with tangy goat's cheese instead of cheddar. And while we're at it let me point you in the direction of these little beauties They are a regular feature on our Thanksgiving table - the maple butter is superb!