Fornetto Wood Fired Oven: Wood Fired Cornbread

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Cornbread conjures up images of the Deep South of America, as a South African I have fond memories of a similar bread called Mealie Bread. These type of breads are quick, easy and cheap to make and are a fantastic compliment to chilli – I love Cornbread with my home made chilli.

Preheat your Fornetto Oven to 200 C using either lump charcoal or wood or a mix of both. Prepare a baking dish by greasing the sides and layering greaseproof paper on the bottom.

In a large bowl mix together all the ingredients (except the sweetcorn) until it looks and feels like a basic sponge batter, then mix in the sweet corn and give one final good mix.

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Pour your mixture into your prepared baking tray  and place in your Fornetto, cook for approx 25-30 minutes.

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Check if it is cooked by inserting a knife in the centre, if it comes out clean your corn bread is ready. Take out of the Fornetto Oven, transfer to a wire cooling tray and leave for about 30 minutes.

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Recipe:

350g plain flour
250g cornmeal (Palento)Image
1 tsp salt
4 tsp baking powder
1 tsp
480ml milk
2 medium eggs
110g melted butter
small tin sweetcorn kernels, drained (or use fresh sweetcorn)

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