Smoked paprika cornbread

Smoked paprika cornbread

By
From
How to Cook Bread
Makes
1 small loaf
Photographer
Peter Cassidy

Like the soda bread, this is a quick bread, raised with baking powder rather than yeast. It has a distinctive smoky flavour and is great served with a chowder or other hearty soups. This mixture can also be baked in 6 muffin cases, allowing 15–20 minutes in the oven. You will need a 450–500g loaf tin.

Ingredients

Quantity Ingredient
1 tablespoon sunflower oil, plus extra to grease
75g self-raising flour
75g fine polenta
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon smoked paprika
150g greek yoghurt
1 egg

Method

  1. Heat the oven to 180°C. Line the base of the loaf tin with a piece of non-stick baking parchment and lightly oil the sides.
  2. Sift the flour, polenta, baking powder, salt and smoked paprika into a bowl.
  3. In a separate bowl, whisk together the sunflower oil, yoghurt and egg. Make a well in the middle of the dry mixture and pour in the wet ingredients. Beat well with a wooden spoon until you have a smooth but thick batter-like mixture.
  4. Pour the mixture into the prepared tin and bake on the middle shelf of the oven for 30–35 minutes, or until a skewer inserted into the middle comes out clean.
  5. Remove from the oven and leave the cornbread in the tin for a minute before removing, peeling off the paper and transferring to a wire rack to cool.
Tags:
bread
Leiths
baking
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