[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.