I bought a bag of cornmeal out of curiosity because I had no clue what to do with it. I chose a cornbread recipe from the website chefkoch.de but adapted it almost beyond recognition.
For the sweet cornbread whisk together 125g soft butter with 130g sugar and 2 eggs.
In a separate bowl mix 140g cornmeal, 120g flour, 1 tablespoon baking powder, 1 packet vanilla sugar and a pinch of salt.
Add 1.3 dl liquid to the butter/egg mix. The original recipe uses buttermilk. I did not have any and added 1.3 dl of a mix of curd, cream and milk and whisked all the ingredients together.
Next I added two more ingredients that are not included in the recipe: 150g chopped dried apricots (soaked in a little apple juice) and 100g chopped walnuts.
I poured the dough in a bread tin and baked it at 180C for about 35 minutes.
With a little chocolate, walnut and apricot frosting, the cornbread looks really posh!
I hope it tastes as nice as it looks but I won’t know that until tomorrow.
It tastes fantastic but if it weren’t for the apricots it would be a bit dry. Next time I’ll add a little more liquid.