Cumin seed corn bread
Cumin seed corn bread
Ingredients
- Olive oil, for greasing
- 80mls (1/3 cup) olive oil
- 1 medium brown onion, finely chopped
- 2 tsp cumin seeds
- 185g (1 1/4 cups) plain flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 170g (1 cup) polenta (cornmeal)
- 310mls (1 1/4 cups) milk
- 2 eggs
- 2 tsp polenta, extra
- Ground black pepper
- 1/2 tsp cumin seeds, extra
Instructions
- 1
Preheat oven to 200°C. Brush an 11 x 21.5cm (top measurement) loaf pan with the olive oil to grease. Line the base with non-stick baking paper.
- 2
Heat the olive oil in a non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened. Add the cumin seeds and cook for 1 minute or until aromatic. Remove the pan from the heat and set aside.
6 min - 3
Meanwhile, sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the polenta and stir to combine using a wooden spoon. Whisk the milk and eggs together. Make a well in the centre of the dry ingredients and add the milk mixture and the onion mixture. Stir with a wooden spoon until just combined.
- 4
Pour the mixture into the prepared pan. Sprinkle the top of the bread with the extra polenta, pepper and extra cumin seeds.
- 5
Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre of the bread comes out clean. Stand bread in pan for 5 minutes before turning out onto a wire rack. Serve warm or at room temperature.
45 min
