And these are the ingredients you'll need:
- 750 g yellow cornmeal
- 4 eggs
- 200 g greaves
- 100 g clotted cream
- 250 g white cheese
- approx. 200 ml warm water
- to taste salt
- Grate or crush the cheese. It's the best to use hard white brined cheese, but you can also use feta-like cheeses. Finely chop the greaves.
Just an extra info: greaves are salted, crispy, unmeltable residues left after melting bacon. They can be used as an appetizer themselves, or used for cooking.
- In a bowl, beat eggs and clotted cream with a fork, until homogenized. Add cheese and greaves, and some salt to taste, but be careful - those ingredients are already quite salted themselves! Combine. You'll get a creamy, sticky mixture.
4. Spread the dough into a lightly greased baking pan (approx. 25x25cm) by pressing it with your hands. Then, cut it into pieces of your choice. This will ease the cutting and taking out the pieces later.
You can also divide it between 15-20 muffin molds, if you prefer it that way.
This is how the bread looks like before baking...
I would like to note that this time I made the bread with half the quantity of the ingredients, but I still baked it in the same pan, so I got a thinner bread.
This cornbread is best when served warm. Serve it with yogurt, sour cream or cheese. It's also great with sauerkraut dishes, as this soup, for example.
Enjoy and bon appétit!