Wednesday, 11 July 2012

Sweet Corn Breakfast Cake

When hotel breakfasts are good, they're excellent.  I start with the cold stuff: there's an array of cheeses and smoked meats and fish along with vegetables and pickled goods.  So many kinds of bread rolls, pastries, fresh fruits, cereals and dried fruits and nuts allowing you to make your own custom muesli with different kinds of milk or yoghurt or juices.  Then with the hot stuff you've got pancakes, waffles, potatoes, bacon, eggs, oh anything you can imagine, it's delightful!

But sometimes hotel breakfasts are merely mediocre.  I'm currently in a hotel in Cosenza, which is in the Calabria region of Italy, and the breakfast's..yea, mediocre.  I wish they'd just let me in the kitchen and cook myself.  See, breakfast just isn't an important meal in Italy.  It's sad.  I bet they'd all enjoy something like this, a nice warm sweet corn breakfast cake. It takes two minutes to prepare, 30 minutes in the oven while you put your face on in the morning and then it's beautiful.  Why eat boring old cereals and milk when you could have cake in the morning?

180g sweet corn kernels
1/4 cup oats
1/4 cup milk
1 egg
1 tbsp maple syrup
1/2 tsp baking powder
1 tbsp melted butter

Mix all the ingredients in a food processor until smooth.  Pour into baking dish and bake at 180C for 30 minutes.  

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