Saturday, April 7, 2012

Spiced corn bread with cottage cheese: Nigella seeds, ground garlic and ground dried mint

I ♥ ♥ ♥ cooking! This is how I'm feeling today. While enjoying a lazy Saturday at home with Princess Milou, I craved for some snacks as usual. So we rummaged in the cupboards and we were only able to find some corn flour, cottage cheese and fresh yeast. The idea of some spiced corn bread was over there too. In a few minutes the preparation was completed and we poured the dough into the heart shaped baking tin as the final touch to my overwhelming mood of the day. When I removed it from the oven, it smelled fantastic and when we devoured it even better. If you like corn bread, try it with some spices next time. You won't regret it! This spiced corn bread can be served before, during, or at the end of a meal or even as healthy and satisfying snacks with tea.

All amounts depend on your taste.
Cottage cheese
25 gr fresh yeast
warm water
salt and sugar
ground garlic
ground dried mint
nigella seeds
olive oil

1. Preheat oven to175 degrees C. Line a baking pan with parchment paper.
2. Dissolve yeast in warm water with sugar and salt. Let it stand about 10 minutes.
3. Stir in cornmeal until  you get a lumpy batter. Add in the cheese, garlic, mint and olive oil and stir. Allow to rise in a warm place for at half an hour. It won't rise as much as the dough with other grain breads does. So, don't worry when it only slightly rises. 
4. Spread butter evenly in prepared pan. Sprinkle with nigella seeds, and be generous. Bake until golden and toothpick inserted in center comes out clean, 20 to 25 minutes. 

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