ich hab gebacken. schon wieder.

150g cornmeal

150g polenta

150g wheatflour

125ml milk

60g Butter

2 eggs

4 TS sugar

1 TS Bakingsoda

Basically the recipe I had said "just pour it all together". I mixed the different flours first, added the bakingsoda and the sugar. Then the butter and milk. I kept stirring and it looked real crumpy and I was starting to panic because how the hell was that supposed to become a smooth and yummy bread dough and.... then I realized I still had to add the eggs.
Eggs added it became a dream dough. Not as thick and rubbery as real bread dough, more like cookie dough. I had to stir it for quite a while because I used cold butter instead of making it easy for myself and using it at roomtemperature (which unfortunately means I´d have to think about what I want to do beforehand and it seems I´m pretty much incapable of doing that), the butter had to be mixed in well. So if you make this: butter at roomtemperature. Much easier.

The bread needs to stay in a 180°C oven for about 25mins. But careful: don´t bake it too long it´ll get dry pretty easily.
If you leave out or reduce the sugar this bread pretty much screams spinach-filling or cheese crust...
We wanted to eat this yummy, yummy cornbread with some pasta with a zucchini creamcheese sauce but we rediscovered the corn on the cob I bought on saturday, sitting there, wanting to be eaten and not getting better so we kinda had a corn fest.