Mini bread loaves are the perfect bake to give to family and friends at the start of a meal. We like these served straight from the oven with extra butter for a really indulgent treat. The corn flavour makes these mini loaves quite sweet, which means they're delicious as a side to savoury dishes like beef chilli, making the perfect dunking bread to offset any saltiness. These American corn loaves made with polenta are quick to make and freeze-able too, so you could always make a bulk batch to enjoy another time. Enjoy them warm or cold.
Ingredients
- 50g Parmesan cheese, grated
- 250g plain flour
- 250g cornmeal (polenta)
- 1 level tbsp caster sugar
- 4 level tsp baking powder
- ½ level tsp salt
- 400ml milk
- 1 large egg
- 2tbsp olive oil
8 x 200ml (7fl oz) mini loaf tins,buttered
Method
- Preheat the oven to 220°C.
- Reserve a little of the Parmesan for the topping. Put the rest of the cheese in a bowl and add the flour, cornmeal, sugar, baking powder and salt, and stir well to mix it.
- Lightly beat together the milk, egg and olive oil. Pour into the dry ingredients and stir together.
- Divide the mixture between the mini loaf tins and place them on a baking tray. Sprinkle the reserved cheese over the top.
- Bake the loaves in the centre of the oven for 20-25 mins, or until they have risen and are an even, golden colour.
- Remove the loaves from the oven and leave them to cool in the tins for a few minutes, then transfer them to a wire rack. Serve the loaves warm or cold.
Top Tip for making Mini corn bread loaves
Woman's Weekly cookery editor Sue McMahon says: You can reheat these loaves ina microwave oven for 30-60secs each.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.