Ladies Lunch and Baking

Recently I have notice the growing trend in 'Tea rooms' and dessert places opening in my local area, and the other day my mum told us about one that had opened near us, so we decided to check it out. CommuniTea Rooms is a none profit organisation that is part of a community scheme. All of the profits that they make go to organising local community projects and events. All of the food is made by them and some of the member of the community also make cakes so it all tastes great. Its brilliant that these guys are make our local community better and organising events for people to get involved in (you can find out more about them here). 

Also that same day I had a bit of a baking day. Now if you follow me on instagram (@capturing_my_world) you will know that a few weeks ago I experimented with making cornbread and it went down so well. Since then I have made it at least once a week and it is fast becoming a family favourite. It's perfect for anyone who is on a gluten free diet or even if you just want to try something different to your normal bread. It couldn't be easier to make

What you will need 

• 265g coarsely ground yellow cornmeal 
• 1 tsp sea salt 
• 1 tsp bicarbonate soda
• 2 tsp baking powder
• 1 egg
• 60g butter melted and slightly cooled
• 4 tbsp honey 
• 340g yoghurt
• splash of milk   

What you will need to do 

• Pre heat your oven to 190c/gas mark 5/375f (170c for fan ovens) and grease your tin
• In the bowl you are going to mix you wet ingredients in, put in your butter and melt it in the microwave. When melted leave to one side to cool slightly
• In a large bowl mix together the cornmeal and the rest of the dry ingredients  
• To the bowl with the melted butter add the rest of the wet ingredients and whisk until well combined 
• Make a well in the middle of the cornmeal mixture and pour in the wet mixture 
• Whisk until its all combined and forms a batter 
• Add a splash of milk to loosen the mixture slightly 
• Pour the mixture into you baking tin and bake for 30-35 mins until the cornbread is golden brown, our when you poke a skewer in the middle it comes out clear
• Slice it up and enjoy :)

Tips

• Instead of using yoghurt you can use buttermilk, in that case you don't need the splash of milk because it will be looser batter.  
• I also prefer to mix the wet ingredients in a jug instead of a bowl because then its easier to pour in the dry ingredients 
• This cornbread is perfect with your favourite soft cheese and a mixed salad
• You can also experiment with adding different flavours such as mixed hers, spice and cumin  

My sister and I also made a Banoffee pie which we have loved making (and eating ;)) for a long time. For the recipe check out my sisters blog here. I also filmed that day so here is the vlog.