The weekend was a Sydney classic - sunny on Saturday, showers on Sunday - a perfect balance for breakfasting out, wandering around yard sales (where I snapped up a few cute, glass bottles), baking and then consuming baked goods on the couch with some DVDs. K was horrified to discover that I had somehow made it through my childhood without seeing Back to the Future (great scott indeed!) so all three discs were whipped out and the 80s reminiscing kicked off in earnest.
And what to eat whilst watching Michael J Fox continually save the day? Well, popcorn aside, the cooler weather on Sunday seemed like the perfect excuse to make a hearty, comforting classic - cornbread. The last and to be honest, first time I had cornbread was on New Years Eve in Japan a few years ago made by our friend's boyfriend, an American sailor. I had never had anything quite like it - essentially savoury but with an intoxicating hint of sweetness. Perfect for a mid-afternoon feast.
Cornbread Muffins
Adapted from this recipe
1/2 cup polenta
1 1/2 cup plain flour (I used half wholemeal)
1 Tbs baking powder
1/2 tsp salt
1/2 cup cheddar cheese, grated, reserve a small amount
1 Tbs brown sugar/ treacle
1 Tbs butter, melted
2 eggs, lightly beaten
3/4 cup milk
Preheat the oven to 200C and line a 12 cup muffin tray with muffin cases.
Combine the polenta with sifted flour, baking powder, salt and cheese. In a separate bowl, mix together the eggs, melted butter, treacle and milk and then combine it all in with the dry ingredients. Spoon the mixture into the muffin cases and top with some of the reserved cheese. Bake for about 15 minutes or until golden. Best eaten warm and with your favourite childhood movie. Next stop Willow or The Princess Bride!
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