Corn bread

With this tutorial we’re crossing the Atlantic to take a look at the cuisine of the American Deep South. The recipe is super simple, delicious and and versatile! Try adding cheese, chilli, even bacon or herbs for extra flavour kick!

For the cornbread:
200g coarse polenta
70g plain flour
1 teaspoon salt
3 teaspoons baking powder
1 tablespoon of smoked paprika
2 eggs
220ml milk
300g creamed corn
120g corn kernels, drained
Fried chicken:
3 drumsticks per person, skin on and bone in
Enough full fat milk to cover the chicken
100g flour (for 3 drumsticks)
1 teaspoon of salt
1 teaspoon of smoked paprika
1/2 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon cinnamon
1/2 teaspoon of turmeric
1 egg, beaten

Serves 2

For the cornbread:
Preheat oven to 180C
Grease a loaf tin and line with baking paper
Combine polenta, flour, salt and baking powder
In separate bowl combine eggs, milk, creamed corn and corn kernels
Pour the wet mixture into the dry ingredients and combine
Pour into the tin and bake for 40-50 minutes
To test whether the bread is cooked, insert a skewer, which should com out dry

For the fried chicken:
Pop the chicken and milk in a pan, cover tightly with cling film and refrigerate in the morning for an evening meal
Take the cling film off, pop on the hob and bring to a gentle simmer
Do not boil, as that makes the meat tough
Simmer very gently for 45-55 minutes until the meat is just starting to come off the bone, take out of the pan
Leave to cool slightly, until the meat is comfortable to touch
Combine the flour and spices in a bowl and pop the chicken in another bowl
Coat the chicken in the flour mix, dip in in the egg and then back into the flour mix
Coat all of the pieces and fry in a medium hot oil in a pan for 5-6 minutes or until golden brown and hot all the way through

Coleslaw variations:
Use a variety of thinly sliced vegetables:
1/2 red cabbage, 1 leek and 3 carrots
1/2 pointed cabbage, 1 green apple and 1 large carrot
1 kohlrabi, 4 sticks of celery, 2 carrots
Combine them with 1 tablespoon of creme fraiche, 1/2 tablespoon olive oil, 1/4 white or red wine vinegar, pinch of dried mixed herbs and a large pinch of salt

Reminder: when working with chicken, make sure you clean and sanitise all surfaces and utensils the meat comes into contact with.