Corn cheese & chilli bread from My Family Kitchen: Favourite Recipes from Four Generations (page 36) by Sophie Thompson

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Notes about this recipe

  • Ro_ on November 06, 2019

    This was the first time I had made or eaten anything like this so I'm not sure how to judge the results. The main thing was that it was too salty: I'd definitely reduce the amount of salt from 2tsp to 1tsp if I made again. The corn flavour really came through what with the polenta and sweetcorn, but I didn't get much cheesiness or much chilli so I'd add more of both next time. The texture was good in so far as they held together well and were easy to cut up, cakey but firm etc but there was something a little weirdly gritty in there - I think it may have been the rice flour, since I ground my own in a grinder from uncooked rice, so probably didn't get as fine a mill as if I'd bought the stuff. Even so, the effect wasn't entirely unpleasant. All in all I'd file this recipe under "I'd like to try it again with tweaks, but in reality I'm probably never going to get around to it".

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