Cornbread is common bread in the United States, particularly associated with the South and South West.
I used to live and work in Charleston, South Carolina, and that's where I first tasted it.
It's delicious served warm from the oven but it also keeps well if wrapped in cling film then frozen. This particular recipe with pumpkin is great in autumn. I love it with the slightly peppery, smoky flavour from the Bayonne ham and the rich, sharp goat's cheese. The bread is also great served with cheese like Stilton or good cheddar.
Toasted pumpkin corn bread with goat's cheese and Bayonne ham
Serves 4
225g pumpkin flesh (peeled, seeds removed and cut into 2cm-3cm pieces)
380g strong white bread flour
200g yellow cornmeal - plus a little extra for dusting
8g fresh yeast or 1 tsp of dried yeast
1 tsp salt
2 tsp bicarbonate of soda
1 tbsp caster sugar
300ml lukewarm milk
80ml vegetable oil
100g golden raisins
Method (pre-heat oven to 200c/gas mark 6)
Place the pumpkin in a roasting tin, roast in the oven for 30 minutes or until it's soft. Put the pumpkin in a blender and puree until smooth.
Place the pumpkin flour, cornmeal, yeast, salt, bicarbonate of soda and sugar into a large bowl. Add the milk and mix together until it forms smooth dough.
Place the dough into a clean bowl and cover it with a cloth. Place the bowl in a warm place (20-22c) and leave the dough to rise for one hour or until it has doubled in size. When the dough has risen, add the remaining ingredients.
Turn the dough out on to a floured surface and knead for four or five minutes. Place into the loaf tin, cover with a cloth and leave to rise again until it has doubled in size.
Cook in the oven for 30-40 minutes or until the loaf sounds hollow when tapped on the bottom.
Place on a wire rack to cool.
Final preparation and serving (turn on the grill)
Four slices of Bayonne ham
8 slices of goat's cheese log
200g rocket salad leaves
Cut four slices of the warm corn bread. Lay a thin slice of the Bayonne ham on top of each slice of bread. Place 2 slices of the goat's cheese log on top of the ham. Place under a warm grill and leave to toast for two minutes or until the cheese has softened and turned golden brown. Serve with some rocket salad leaves.
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