Hercules really loves his corn so I decided to try making corn bread for him. Unfortunately, I haven’t perfected the recipe to his taste buds, but I do think this is a promising recipe. Aside from the fact that cornmeal’s good for you, this recipe is really easy to make and it also pretty nice served warm (if I may say so myself).
What’s in cornmeal?
- Vitamin B – niacin, thiamine, riboflavin, pantothenic acid, folate and B-6
- Vitamin A, E and K
- 18 amino acids
- Minerals – iron, magnesium, phosphorus, potassium, zinc, copper, manganese and selenium.
Health Benefits of cornmeal:
- rich in antioxidants which help to prevent cancer, macular degeneration and cardiovascular disease
- high fiber helps promote colon health, prevent constipation, and lower cholesterol levels
- beneficial for managing diabetes
- gluten-free which makes it beneficial for individuals with Coeliac’s Disease or wheat allergies
To maximise the benefits you get from cornmeal, make sure the type you purchase is whole and not the degermed.
- 1 cup cornmeal
- 1 cup wholemeal flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 tbsp brown sugar
- 1 tbsp honey
- 1 egg
- 1 cup milk
- 60g butter
- Preheat oven to 225C.
- Grease the base of a loaf tin.
- Mix all the ingredients into a bowl and beat until smooth.
- Pour the corn bread mix into the prepared loaf tin.
- Bake in oven for 25-30 minutes or until your knife comes out clean.
- Remove from oven. Stand for a few minutes, then remove from the pan.
The recipe calls for medium grind cornmeal but I find that it gives an unpleasant “crunch” to the bread. I found that soaking the cornmeal in the milk overnight before making the bread helps a little. Keeping the bread for a day also helps to reduce that “crunchy” texture. If I make this again, I would go with the fine grind cornmeal instead.