Cornbread with Quark and Wild Garlic

Ingredients

• 450 g corn grits
• 300 g spelt whole‑grain flour
• 1 tsp Baking powder
• Salt
• 500 ml milk (1.5% fat)
• 2 Eggs
• 50 g butter
• 80 g liquid honey
• 50 g onions (1 onion)
• 250 g low‑fat quark
• 150 g Yogurt (3.5% fat)
• Pepper
• 25 g Wild Garlic (0.5 bunch)

Instructions

1. 1.

   Mix corn grits with flour, baking powder and 1 tsp salt in a bowl. Add milk, eggs, butter and honey. Beat with a hand mixer until smooth.

2. 2.

   Pour dough into a loaf pan lined with parchment paper, spread evenly and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 45 minutes until golden brown. If the bread darkens too much, cover with parchment paper.

3. 3.

   Meanwhile peel the onion, finely dice it and mix with quark and yogurt. Season with salt and pepper.

4. 4.

   Remove the loaf from the oven and let it cool for a few minutes. Release from the pan and set on a cooling rack to finish cooling.

5. 5.

   Wash the wild garlic, shake off excess water and cut into strips. Slice the bread, spread onion‑quark mixture on each slice and sprinkle with wild garlic.