Spring Onion & Parmesan Cornbread

In a couple of weeks I will be going to Asturias. Yeah!!!!!! I have not been in my house for a while now …. I know I know …. I should have go. But the weather, Switzerland, the new job …..

So, very soon I will be at home2!! I am so excited to think about my garden produce. At the end of the summer I planted rhubarb and I hope a decent amount of plants have survived the winter. I am thinking rhubarb pie …. Yum!

Asturias has many faces, smell and flavors for me. But there is one among all of them that takes me to my grandmother’s kitchen: Corn.

This time I am bringing you a super easy and yummy cornbread. Let me tell you something: You have one piece of this bread and you can not stop!!

The recipe is from “The Photo Cookbook” application for IPad.

I hope you like it!

Serves 16

Ingredients

140 gr fine cornmeal

140 gr plain flour

4 tsp baking powder

2 tsp celery salt

55 gr Parmesan cheese, grated

2 eggs, beaten

400 ml milk

55gr butter, melted

1 bunch Spring onions, chopped

Ground black pepper

Directions

Preheat the oven to 190º/375F. Grease a 23cm/9 inch Squire baking tin.

Sift the cornmeal, flour, baking powder, celery salt and pepper into a bowl and stir in 40 gr of the Parmesan cheese.

Beat together the eggs, milk and melted butter. Add the egg mixture to the dry ingredients and stir well to mix evenly. Stir in he chopped spring onions and spread the mixture evenly into the tin.

Sprinkle the remaining Parmesan over the mixture. Bake in the preheated oven for 30-35 minutes, or until firm and golden.

Cut the cornbread into squares and serve warm.