Cumin Seed Corn Bread

This traditional bread is delicious cut into thick slices and toasted under a hot grill. Serve it spread with butter or drizzled with olive oil. It is also great served with baba ganoush, hommus or your favourite dip.

The ingredient of Cumin Seed Corn Bread

• olive oil for greasing
• 80mls 1 3 cup olive oil
• 1 medium brown onion finely chopped
• 2 teaspoons cumin seeds
• 185g 1 1 4 cups plain flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 2 teaspoon salt
• 170g 1 cup polenta cornmeal
• 310mls 1 1 4 cups milk
• 2 eggs
• 2 teaspoons polenta extra
• ground black pepper
• 1 2 teaspoon cumin seeds extra

The Instruction of cumin seed corn bread

• preheat oven to 200u00b0c brush an 11 x 21 5cm top measurement loaf pan with the olive oil to grease line the base with non stick baking paper
• heat the olive oil in a non stick frying pan over medium heat add the onion and cook for 5 minutes or until softened add the cumin seeds and cook for 1 minute or until aromatic remove the pan from the heat and set aside
• meanwhile sift the flour sugar baking powder and salt into a large mixing bowl add the polenta and stir to combine using a wooden spoon whisk the milk and eggs together make a well in the centre of the dry ingredients and add the milk mixture and the onion mixture stir with a wooden spoon until just combined
• pour the mixture into the prepared pan sprinkle the top of the bread with the extra polenta pepper and extra cumin seeds
• bake in preheated oven for 45 50 minutes or until a skewer inserted into the centre of the bread comes out clean stand bread in pan for 5 minutes before turning out onto a wire rack serve warm or at room temperature

Nutritions of Cumin Seed Corn Bread

calories: 409 407 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 52 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 10 grams protein
calories: n a
calories: 787 48 milligrams sodium
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calories: nutritioninformation