Thursday, 30 April 2015

Mini Corn Breads filled with Smoked Salmon and Cream Cheese


I like to serve these  mini corn breads either as a party food or for a light lunch. They are based on Dame Alison Holst's evergreen recipe for champion cheese muffins but baked in little silicone loaf pans. Part of the flour has been replaced by masa harina which intensifies the corn flavour.
These little loaves ( unfilled) also freeze really well and can be quickly defrosted and reheated in the microwave .

  • 2 cup tasty cheddar cheese grated
  • 1  cup self-raising flour
  • 1/2 cup of Tio Pablo Masa  Harina flour                                                                                                        
  • 1/2 tsp salt
  • 1tbsp sugar                                                                                                                                                                                                                                                                                                                     
  • 1 egg
  • 1 cup buttermilk
  • freshly ground black pepper to taste  
  • 1/2 tin (205g) of cream style corn    
  • optional:  some chopped sundried tomatoes, olives, parsley and coriander.                                                                                                     


Preheat the oven to 200 degrees C
Very lightly grease 6 silicone mini loaf pans
Put all the dry ingredients and grated cheese into a large mixing bowl and mix together lightly with fingertips to combine.
In a small bowl whisk the egg and milk together.
Add the creamed corn
Pour this liquid into the dry ingredients , then fold together briefly. Do not over mix.
Spoon the mixture into the mini loaf pans
Bake for about 15 minutes unto they have browned and spring back when lightly touched.

When they have cooled to room temperature fill with cream cheese and slices of smoked salmon.
I also use the same batter to make mini cheese muffins to which I add chopped sundried tomatoes, coriander and parsley.


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