Cooking From: Get the Kiwi’s Kitchen
I started this blog because I wanted to inspire myself and others, to bake or cook. In April, I said, once a week I shall take time off my blog, to cook or bake from somebody else’s blog. I haven’t been very consistent but I hope with time. I shall be able to do it on a weekly basis. This week I baked a Sweet Corn Bread from a lovely lady, called Maggie, that I “met ” on the WordPress platform.
I followed the recipe with minor adjustments. I added 300g (10oz) flour (because I couldn’t figure out what 500ml of flour meant). In the end the mixture was a bit stiff, so I added two eggs instead of one. I also adjusted the sugar from 12½ml to 2 tablespoons (30g, 1oz). I wanted a sweeter bread.
I think this bread can also be made into a savoury one by adding salt, instead of sugar and other ingredients like cheese, onions, ham, or bacon (I had to mention meat. A seasoned carnivore is talking here!). This bread is easy to make. I had mine with soup. For the original recipe, Please click here. Maggie, thank you for this quick and easy bread recipe.
Original Recipe from Get the Kiwi
Preparation time: 10 minutes; Baking time: 50-60 minutes; Makes: 9 x 5 inch loaf
- 300g (2⅓ cups, 10oz) all-purpose (plain) flour
- 15ml (3 teaspoons baking powder)
- A pinch of salt
- 30g (2 tablespoons, 1oz) sugar
- 2 eggs
- 1x 398g (14 fl. oz) can, cream style corn (creamed corn)
- Butter, margarine or spray to grease the tin
- Preheat the oven to 350°F (180°C). Grease or spray a 9.25 x 5.25 x 2.75 inches (23.5 x 13.3 x 6.99 cm ) loaf tin (pan). Sprinkle with some flour.
- Sift the flour, baking powder and salt. Add the sugar to the flour mixture, stir and form a well in the centre.
- Whisk the eggs and creamed corn in a separate bowl. Add the egg mixture into the well and stir until just combined.
- Pour into prepared loaf pan (tin) and bake for 50 minutes to 1 hour or until a skewer inserted in the centre comes out clean. Let sit for five minutest then, transfer onto a wire rack. Serve warm with butter, as an accompaniment to soup.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml, American cup.
Points to Note
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the bread at 350°F (180°C) for 50 minutes, then reduced the heat to 340°F (170°C) for the last 10 minutes.
- You can also make a savoury version: substitute sugar with salt and add bacon, ham, sun-dried tomato or any other ingredient you might dream of.
- Last Updated: February 15, 2019
Step By Step Photos
Please, always assemble all ingredients before you start. I started with one egg, but later, added another egg
Sift the flour, baking powder and salt.
Add sugar to the flour mixture, stir and form a well in the centre.
Mix the eggs and creamed corn in a separate bowl.
Add the egg mixture into the well
and stir until just combined.
Pour into prepared loaf pan (tin) and bake for 50 minutes to 1 hour or until a skewer inserted in the centre comes out clean. I baked the bread at 350°F (180°C) for 50 minutes, then reduced the heat to 340°F (170°C) for the last 10 minutes.
We enjoyed eating this bread
We served ours with some soup and salad
It’s better served warm with butter. Hope you enjoy it.
myfavouritepstime.com Last Updated: February 15, 2019