Recipe Inspiration

Ingredients...

5ml melted butter

150g plain flour

150g fine yellow cornmeal

15g baking powder

5g salt

5g caster sugar

30g Essential Cuisine Dark Mexican Style Seasoning

180ml buttermilk

30ml melted butter

2 eggs, lightly beaten

Crushed avocado with lime juice to garnish

For the salsa:

500g large ripe tomatoes, skinned and seeded

200g onion, peeled

20g garlic cloves, peeled and crushed

30ml red wine vinegar

20g fresh coriander, chopped

Tabasco sauce to taste

Sea salt and freshly ground pepper

Method...

1. Grease a suitable bread tin with the melted butter. Preheat oven to 200◦c.
   
   
2. Combine the flour, cornmeal, baking powder, salt and seasoning together in a bowl, make a well in the centre.
   
   
3. Mix the buttermilk, melted butter and eggs well, then pour into the well in the dry ingredients, stir together briefly.
   
   
4. Pour into the greased tin, bake in the oven for 35-40 minutes until the bread is firm to the touch and cooked through. Allow to cool.
   
   
5. For the salsa, finely dice the vegetables and add to the garlic in a bowl.
   
   
6. Add the vinegar, coriander, Tabasco and season to taste.
   
   
7. Slice the cornbread and serve with the crushed avocado and tomato salsa spooned on top.