Assimes cornbread you can bake with many different fillings.
Vegetables such as leeks, onions, green onions, spinach and chard can be used, as well as minced beef and lamb. You can also use your imagination with the spices.
Bring the water to a boil, let it cool a little and then knead it with butter, cornmeal, cream and salt to make a soft dough. Lightly oil a round baking pan of about 24 cm ø and put half of the cornbread dough in the mold.
Prepare the filling: clean the spring onions or leeks and chop them finely. Spinach should be rinsed thoroughly and blanched in boiling hot water for 1 min. After blanching, it should be cooled and squeezed well. You can equally use any other filling At will for such a cornbread. Put the filling in the center of the mold. Leave a 1-2 cm wide strip of dough around the edge. Put pieces of butter on the filling to keep it juicy. Season it lightly. Cover the filling with the second half of the dough, brush it with a little water and bake the cornbread at 180 °C (convection oven 160 °C ) for about 50 min, until a toothpick inserted in the center comes out clean. Turn the bread out of the pan and eat it lukewarm.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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