Cuisine / Recipe

Cornbread, comme à Caravan

[Cornbread, just like at Caravan]

Sometimes, all I want is to put my warmest boots on, and escape to a place outside of time. I would drive there for hours. To the sound of wind and the smell of rain through the open windows.

I would wake up too early in the morning. And have a coffee; or two. With a side of freshly-churned butter and a piece of toast. It would be cold. And foggy. Perhaps so much I wouldn’t be able to see the coast.

I would spend my days at a small bakery. Or on a farm. And at night, I would leave the curtains open to watch the stars.

Cake au maïs, comme à Caravan
Adapted from Miles Kirby.

As soon as I came home from brunch Caravan, I knew that the cornbread we’d just had was bound to happen again in my kitchen. And after a quick search, I was lucky enough to find the recipe. And a simple one too.

In less than 10 minutes, you can have a cornbread in the oven. Which makes it even more perfect for breakfast or brunch.

At Caravan, it was served with a chipotle butter, but I went for the easy way and just served it with a knob of butter topped with freshly-sliced red chili.
Make sure you have a wedge of lime ready!

Cornbread, comme à Caravan

Makes one loaf cake.

400g milk
3 eggs
60g butter
, melted
250g corn kernels (from approx. 2 corn cobs)
a bunch of spring onions, finely sliced
170g polenta
60g bread flour
1 tbsp baking powder
1 tbsp caster sugar
1 tbsp flaky sea salt

butter, chili peppers, limes, coriander; extra, to serve

Preheat the oven to 180˚C and generously butter a loaf tin.
In a bowl, mix the mix the milk, eggs, and melted butter. In another bowl, combine the polenta, flour, salt, baking powder, and sugar. Add the wet ingredients and mix until smooth. Add the corn kernels and the sliced spring onions.

Transfer to the prepared loaf tin and bake for 20 to 30 minutes. Or until golden brown and the tip of a knife inserted in the centre comes out clean.
Unmould and allow to cool for a few minutes before slicing into fat slices, using a serrated knife.

Serve – toasted opr not – with butter and sliced chili. With a side of limes and perhaps a few sprigs of coriander.

12 Comments

  • jj
    July 28, 2011 at 4:34 PM

    with polenta in the ingredients you mean cornmeal (flour made from corn) or the actual italian dish?

    ps you have excelent recipes in this and on the previous site thanks

    Reply
  • Lucia
    July 28, 2011 at 4:34 PM

    I would spend my days at a small bakery too. I would bathe under the rain. I would wear warm socks near a fireplace. And taste cornbread with a boy.

    Reply
  • Zo @ Two Spoons
    July 29, 2011 at 2:45 AM

    Yummmy! Thanks for this super easy and enticing recipe. Love the idea of having fresh corn in it…I can imagine diced red pepper or peas would be a pretty nice addition too.

    PS. I have the same two blue ridged things…those exact ones! They look great in this post 🙂

    Reply
  • Virgo
    July 29, 2011 at 7:28 AM

    Great I am doing a buffet for my birthday party, I will make this cake. Great thank you so much. 😀

    Reply
  • […] Fresh corn and spring onion cornbread @ Like a Strawberry Milk/Comme un Lait Fraise […]

    Reply
  • Zo @ Two Spoons
    August 2, 2011 at 8:59 AM

    Made this for dinner and just wanted to say a huge thank you for this amaaazing recipe. The only thing is mine looked done after 30 minutes (skewer inserted came out clean) but when I tipped it out once lukewarm, it was still runny in the middle. I guess I should have let it cool completely…I popped it back in the oven (from cold) for another 30 minutes and that seemed to do the trick.

    Reply
  • Gravlax & cornbread « Two Spoons
    August 6, 2011 at 10:53 AM

    […] on their own, but they’re richly wonderful together without being sickening. Specifically, this cornbread from Like a Strawberry Milk, which was a perfect introduction to cornbread. I previously thought: why on earth would I bother? […]

    Reply
  • Amanda
    August 9, 2011 at 4:17 AM

    Oh your photos are great! Looks like you’re having a great August so far! I’m participating in the August Break too! I’m doing this photo a day thing so I thought I’d just join right in on the August Break too! 🙂

    Reply
  • Y
    August 14, 2011 at 1:13 PM

    Looks like sunshine on a plate! Recipe well and truly bookmarked. Thank you:)

    Reply
  • Christian
    August 14, 2011 at 7:14 PM

    I could send you some chipotle powder!

    Reply
  • Aïda
    August 16, 2011 at 5:21 PM

    En parlant de St Ives (et non je n’allais pas enoncer Penzance bien que ce serait parfaitement intégré dans le propos), ce cake au maïs me fait penser a ce dinner a 5h30 de l’aprem qu’on avait prit dans ce superbe endroit où tu avais prit une mega omelette (certainement meme une des meilleures qui existe) justement avec du maïs dedans, ce qui m’avais marqué.

    Ce roman vois-tu, en dit long sur oh combien j’ai envie de te voir.

    Reply
  • Sophia
    August 26, 2011 at 12:02 PM

    One of the easiest places to get hold of chipotle and other types of chilies (both fresh and dried) used in Mexican cooking is Whole Foods in South Kensington – not only do they have an entire section dedicated to Mexican cooking ingredients, they even smell fresh jalapenos!

    Sophia

    Reply

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