GRAIN CHECK
CORNBREAD
“My daughter, Jann, lives in the US and shared this recipe for the simplest of cornbreads. Enjoy it with lots of butter and honey, she said. And I did.”
Serves 8 EASY
GREAT VALUE
Preparation: 30 minutes Cooking: 20 minutes
flour 125 g
polenta 160 g
salt a pinch
baking powder 1 T
butter 75 g, melted
honey ½ cup
milk ¾ cup
free-range eggs 2, lightly beaten
1 Preheat the oven to 200°C. Grease a 20 cm square baking tin with a nonstick cooking spray or butter and line with baking paper. 2 In a large bowl, stir together the flour, polenta, salt and baking powder. Make a well in the centre, then add the butter and honey and stir well. 3 Whisk in the milk and eggs, then pour the batter into the baking tin. 4 Bake for 20 minutes, or until golden and a skewer comes out clean. MEAT-FREE
MILLET COUSCOUS WITH ROAST CHICKEN, VEGETABLES, ALMONDS, CUMIN AND CORIANDER
“Millet is a great alternative to wheat. Once
