Salami, Mushroom & Cheddar Corn Bread - Quick & Easy Cornbread Recipe

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Cornbread is an all-time favorite in North America, and this salami, mushroom and cheddar cornbread takes it to a whole new level.
To start, roughly chop 100g of pizza salami, slice 6 button mushrooms and grate 1 and a half cups of strong mature cheddar cheese.
Measure out 1 cup of yellow corn meal, one cup of all-purpose flour, 60ml of oil, 240ml full cream milk, beat 1 egg, 2 teaspoons of baking powder and 2 tablespoons of demarara sugar.
Add the sugar and baking powder to the flour and cornmeal, and mix this until combined.
Pour in the milk, beaten egg and oil.
Mix this in until you have a lumpy batter.
Add the salami, mushrooms and cheese and mix these into the batter.
Transfer the batter to a 9 inch baking tin and top this with the remaining cheese.
Season the top with a generous grind of cracked black pepper and salt.
Bake the cornbread in a preheated oven at 220c for 18 to 20 minutes and the top is golden.
Remove the bread from the oven, run a blade around the edge of the tin and turn the bread out onto a rack to cool for at least 15 minutes.
You can serve this bread warm or cold, however, I do prefer mine cold.
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Category
Salad Mushroom Salad

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