Mother In Law's Corncake

Monday 12 December 2011

One of the very first Christmas Gifts that my ex mother in law gave me when I was first married oh-so-many moons ago, was a little handwritten notebook. It is something that I still treasure and these are the recipes that are my standard go to's for most of the basics in my kitchen.

It's tattered and torn and falling apart now . . . it's pages splattered and the ink is quickly fading. I really need to transpose everything into another book, but then . . . it is 34 years old and very well used.

A friend of mine was telling me yesterday how very much she loves cornbread, and I was telling her how very easy it was to make. You don't need a mix or anything special to make it in or with. All you need is a great recipe, and this is it. I've been making this for years. My mother in law called it corncake, but . . . it's cornbread, really!

This is quick, easy and very simple to make. You just basically put everything into a bowl and mix it together, pour it into the pan and bake! Easy peasy lemon squeasy.

It turns out perfect every single time. No gimmicks, or fancy smancy. Just plain old fashioned goodness.

We had some today after church with some franks and beans. It was some good. The simple things in life often are.

*Mother In Law's Corncake*
Makes one 9 inch round or square pan,
or 12 small muffins
Printable Recipe

My ex mother in law's simple, no fail recipe for a tasty cornbread that comes out perfect every time. Quick, easy and oh so tasty.

7/8 cup of plain flour (I don't know how many ounces this is in British measurements,
Just measure out 3.5 ounces and take about a TBS out)
1.7 ounces sugar (1/4 cup)
4 tsp baking powder
1 tsp salt
6 ounces polenta (1 cup cornmeal)
1 large free range egg, beaten
250ml of whole milk (1 cup)
75ml of vegetable oil (1/4 cup)

Preheat the oven to 180*C/350*F/ gas mark 4. Grease and lightly flour a 9 inch round or square baking tin. (Or 12 small muffin cups). Set aside.

Measure the flour, sugar, baking powder, salt and polenta into a bowl. Beat together the egg, milk and vegetable oil. Add all at once to the dry ingredients and mix quickly just to combine. Pour into the prepared pan(s). Bake in the preheated oven for 20 to 25 minutes, until well risen and lightly browned on top and a toothpick inserted in the centre comes out clean. Serve warm, cut into wedges or squares.

Over in The Cottage today a delicious Tuna and Artichoke Melt.

Also, for anyone who might be interested, the people from Super Jam have launched a new venture, just in time for Christmas! BakeLab is a monthly baking class based in London. (at this time) Their first class is to be on Wednesday 21st December where they will all be baking Christmas presents (and packaging them beautifully!)! I sure wish I lived closer to London. It sounds like fun!


  1. A notebook to
    be treasured far
    among anything,
    to be sure : ) This
    looks SOOO good
    right now, as I'm on
    week two of low-carb
    fest and good corn
    bread and baked beans
    are looking mighty
    tempting......! Hope
    you have a wonderful
    week, Marie!

    xx Suzanne

  2. I have a similar book Marie,
    It's binding has broken so its wrapped with a large red elastic band and some of the pages {the well loved ones} have splatters of the ingredients used :{
    Not exactly hygenic I suppose, but it shows how loved and used these recipes have been over the years.

    I tried to copy out some of the recipes into a new book but it just didn't work really...its still there waiting for more to be copied over. It might have a long wait.

    Hope you're feeling fighting fit now and have a wonderful week ;D

  3. I love handwritten recipes and that book is a treasure Marie ~ I also LOVE cornbread and have some bacon fat in the fridge, so I may try this out for brekkie this week!
    Take care!

  4. thanks for this - cornbread is a great fav here and with baked beans - well - perfection. Lovely story and recipe
    mary oxo


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