I admit it; I am not a cook by any stretch of the imagination.
However, it is always fun to try things out. After all, a change in one’s routine is as good as a holiday (they say).
So, last night I set out to do something a little different. I made Mexican bread with my own hands… and what a success it has been! (It was almost as satisfying as a holiday… or at least a half-day off.)
This recipe is easy to follow. There are no strange ingredients that are super hard to find. So if it’s your first attempt, you’ll be safe. Plus, it’s really quick. Give it a try!
- Mixing bowl
- Baking tray (20 x 30cm)
- 250 ml flour
- 250 ml polenta
- 15 ml sugar
- 15 ml baking powder
- 5 ml crushed chillies
- 15 ml barbecue Spice
- 3 eggs lightly beaten
- 30 ml plain yoghurt
- 185 ml milk
- 60 ml margarine, melted
- 185 ml corn kernels
- 1 small red pepper, chopped
- 6 spring onions, chopped (I used one bigger onion instead; still tastes amazing)
Combine dry ingredients and spices. Make a well in the centre.
Add the eggs, milk, yoghurt and margarine, mixing well.
Stir in corn, peppers and spring onions.
Pour the batter into a greased 30 x 20 cm baking tray.
Sprinkle with paprika.
Bake for 35 minutes at 180°C.
Cool slightly and then turn out onto a board.
Cut into squares.