Mini corn bread loaves
Skill level: Easy peasy
Costs: Cheap as chips
Mini bread loaves are the perfect bake to give to family and friends at the start of a meal. We like these served straight from the oven with extra butter for a really indulgent treat. The corn flavour makes these mini loaves quite sweet, which means they're delicious as a side to savoury dishes like beef chilli, making the perfect dunking bread to offset any saltiness. These American corn loaves made with polenta are quick to make and freeze-able too, so you could always make a bulk batch to enjoy another time. Enjoy them warm or cold.
- 50g Parmesan cheese, grated
- 250g plain flour
- 250g cornmeal (polenta)
- 1 level tbsp caster sugar
- 4 level tsp baking powder
- ½ level tsp salt
- 400ml milk
- 1 large egg
- 2tbsp olive oil
- 8 x 200ml (7fl oz) mini loaf tins,buttered
Woman's Weekly cookery editor Sue McMahon says: You can reheat these loaves in a microwave oven for 30-60 secs each.
- Preheat the oven to 220°C.
- Reserve a little of the Parmesan for the topping. Put the rest of the cheese in a bowl and add the flour, cornmeal, sugar, baking powder and salt, and stir well to mix it.
- Lightly beat together the milk, egg and olive oil. Pour into the dry ingredients and stir together.
- Divide the mixture between the mini loaf tins and place them on a baking tray. Sprinkle the reserved cheese over the top.
- Bake the loaves in the centre of the oven for 20-25 mins, or until they have risen and are an even, golden colour.
- Remove the loaves from the oven and leave them to cool in the tins for a few minutes, then transfer them to a wire rack. Serve the loaves warm or cold.
Nutritional information per portion
- Calories 318(kcal)
- Fat 9.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.