Savory Corn Bread

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This savory corn bread is not of the ordinary sort, with the absence of flour and yeast that one would normally find in a bread. Given that, the texture is a wee bit dense and cakey, much like a quiche filling. It's best to keep the bread in the fridge since it gets moldy very fast. 

I liked this bread very much and it really teamed up well with some meatball curry I made.

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• 1 cup  cornmeal
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1  cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1 cup milk
• 1/2 tsp pepper
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 3/4 cup of  corn
• spring onion
• red chili - chopped fine

In a bowl mix the dry ingredients. In a separate bowl, all the wet ones, mixing well as you add the corn mixture. Give the batter a good stir.
Pour mixture, which is a bit runny into a pan ( I used a loaf pan) and bake in a preheated oven, 190 deg cel for 45 min.

Gently remove bread.  Cut into slices. Best eaten warm with gravy or curry of your choice. A generous spread of butter worked well too.
modified from here

Enjoy.....Jue