Corn bread - You have to try this!

[Jay33721]

I found one of my mum's old recipe books and this was in it. All I can say is, you have to try it. It's, like, WOW.

Ingredients:
1 tin of Cream-style sweetcorn
2 cups of cakeflour
2 cups of maize meal (the stuff you make porridge with)
4 1/2 tsp baking powder
2 eggs
1 tsp salt
1 cup sugar
1 cup water
1 cup milk

What to do:

Preheat oven to 180 celsius. Mix the dry ingredients in a large bowl. Add the corn and eggs, mix with milk and water.
Grease a large breadpan well. Pour the mixture into the breadpan and place in oven.
Bake until golden brown.

Enjoy! This is utterly delicious!

[albabonzai]

i would but geeting cream style sweetcorn is hard enough, i dont know what cakeflour is and maize meal??

[Jay33721]

As far as I know, cakeflour is the same as flour.
Maize meal, as I already said, is the stuff you make porridge with, I have no idea what the rest of the world calls it. For cakeflour, try translating "koekmeel" with Google Translate, from Afrikaans. For maize meal, try translating "mieliemeel". Sorry I can't be of more help.

[albabonzai]

cool, its just i dont want to use the wrong thing and end up eating summit that tastes horrible as i made it wrong.

[marshlander]

I make my porridge with oats.

[Jay33721]

I make my porridge with oats.

Ah... Well, here, if we make porridge with oats, we call it... Wait for it... Oat porridge!
The porridge I'm talking about in the recipe is the thick white stuff that you eat with butter and syrup.
I guess it's hard for someone way over in the UK to understand ingredients that I had to translate from Afrikaans. So I don't blame you guys for not understanding...

[boxerdc]

Maize meal would be corn meal.
Cake flour is nearly the same as all purpose flour, and could probably be interchanged in this instance, but cake flour has less gluten, and results in a more 'crumbly' product.

cake flour is on one end of the spectrum, and bread flour is on the other. All purpose flour is in the middle.

If you use all purpose flour, be sure not to mix the mixture any more than you need once the flour is incorporated, as mixing activates the glutens in flour.

Hope this helps

[Jay33721]

Thank you for helping me out of that pickle!
I would just like to add that corn meal shouldn't be confused with cornflour, since that would be catastrophic.
Now... Is anyone gonna try this recipe?

[fjp999]

[COLOR="Purple"]Not sure where corn bread originated but you get it here just about everywhere... many just love it but I have never been a huge fan.

As boxerdc pointed out the final product is rather crumbly. I always wondered why many flour recipes say not to stir too much and actually give the number of mixes (40 mixes with a spoon).[/COLOR]

[joseph]

probablyes africacariibian shop