Cornbread

Yield: 6 portions
Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Cornbread

  • 175 ml (3/4 cup) unbleached all-purpose flour
  • 310 ml (1 1/4 cup) fine cornmeal
  • 5 ml (1 teaspoon) baking powder
  • 2.5 ml (1/2 teaspoon) baking soda
  • 2.5 ml (1/2 teaspoon) salt
  • 2.5 ml (1/2 teaspoon) ground cumin
  • 2.5 ml (1/2 teaspoon) ground coriander seeds
  • 60 ml (1/4 cup) canola oil
  • 30 ml (2 tablespoon) honey
  • 1 egg
  • 250 ml (1 cup) buttermilk
  • 1 Pork Shop’s Pepe sausage, cubed
  • 125 ml (1/2 cup) old cheddar, shredded

  1. Preheat the oven at 350 F and place the rack in the middle position.
     
  2. Grease a 4x8” loaf pan with butter and line with parchment paper and let excess paper hang on both sides.
     
  3. In bowl, mix the flour, cornmeal, baking powder, baking soda and salt. Put aside.
     
  4. In another bowl, mix the oil, honey, and egg with a whisk until smooth and well-blended. Add dry ingredients alternating with buttermilk until well-blended. Add the sausage and cheese and mix. Pour in the pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes. Remove from the pan and let cool on a rack. Slice the bread before serving.

Avocado and tomato salad

  • 6 Kumato tomatoes, cubed
  • 2 avocados, cubed
  • 4 green onions, chopped
  • 1 lime, juiced
  • 30 ml (2 tablespoons) olive oil
  • Hot sauce, to taste
  • Salt and pepper, to taste
  • Cilantro, to garnish
  1. In a bowl, mix all ingredients. Season.
  2. Top cornbread slices with the salad and cilantro.