I spotted a recipe for cornbread quiche on foodbuzz the other day and thought it looked interesting. I decided to use the concept and make my own cornbread quiche!
Well it wasn't a complete failure and although I can see what I've done wrong I probably wont make this again.
I adapted the recipe for cornbread I used previously, making less, reducing sugar, adding no vanilla and adding corn kernels. I then made up a simple pea quiche topping to bake on top.
Well my cornbread was about twice as much as required and my quiche too little. The whole thing needed more seasoning and as my husband said 'some chilli'. But saying that we did enjoy it the more we ate. We ended up cutting a large chunk of cornbread from the bottom and eating with butter.
I think the concept could be quite delicious but my execution was far from perfect ;)
Cornbread Pea Quiche
Cornbread (this made way too much!)
1/3 cup salted butter
1 tbsp sugar
1/2 cup plain flour
1/2 cup wholemeal flour
1 heaped teaspoon baking powder
3/4 cup cornmeal
1 cup milk
1 corn cob cooked and kernels removed
Quiche (made too little)
4 spring onions finely sliced
1 garlic clove finely chopped
1 tbsp olive oil
1 cup frozen peas
3/4 cup milk
1/4 cup freshly grated parmesan
a couple sprigs of thyme (i would have used mint if i had some)
Prepare a springform cake tin and preheat oven to 180 C.
Cream butter and sugar, add egg making sure combined well. Combine dry mix ingredients separately and fold through alternately with milk. Fold through corn. Bake for 10 mins.
Soften spring onions and garlic in a little oil over medium heat. Add frozen peas until they are nice and shiny (still cold). Whisk eggs, milk, parmesan, seasoning, and thyme. Stir through the pea mix.
Pour on top of cornbread and bake for a further 35 mins.
|My daughter is now used to me snapping pics of our food and she often requests she is included too!|