Baked Corn Bread- Mexican Style.

A Simple Bread Useful For Lunch with a Salad or a Side for Chilli (CHILE). Easy to Make.

Ingredients:
1 onion, peeled and finely chopped.
1 fresh or frozen green chilli- deseeded, finely chopped.
1 egg
1 cup milk (250ml)
1 cup (250g) creamed corn.
1 teaspoon chilli paste
1 cup ( 175g ) polenta,  (cornmeal)  I used medium ground.
1 cup of plain flour or wholewheat flour.
2 teaspoons baking powder.
1 teaspoon of salt.
60g grated cheddar cheese.

1. Melt 60g butter in a frying pan and cook the onion and chilli for 4 minutes. Set aside.

2. Whisk together the egg and milk. Add corn and mix well.

3. Sift the cornmeal, flour, baking powder and salt into a bowl. Add onion mix, egg mix and cheese.
    Mix with a knife until just combined.

4. Spoon into a greased and lined 20cm square cake tin or a 12 x 22 cm loaf tin.

5. top with pepitas ( pumpkin seeds)
6. Bake at 180C or 350F
7. About 30 minutes for the square tin and 35 for the loaf. Test with a skewer.

 You get a crisper result with the square tin. Leftover bread is really great fried in a little oil and served with fried tomatoes. Delicioso.

                                   Tasty Pan De Maiz!