Cornbread with Tomato Chutney

Ingredients

• 350 g cornmeal
• 325 g wheat flour
• 75 g buckwheat flour
• 1 tsp Baking powder
• 1 tbsp salt
• 0.5 l milk
• 2 Eggs
• 50 g butter
• 4 tbsp brown sugar
• butter (for the pan)
• flour (for the pan)
• 6 tomatoes
• 1 onion
• 1 Garlic clove
• 1 chili pepper
• 2 tbsp olive oil
• 1 tsp tomato paste
• a splash red wine
• 1 tbsp chopped basil
• 1 tbsp balsamic vinegar
• Sea salt
• sugar
• basil (for garnish)

Instructions

1. 1.

   Preheat oven to 180°C fan. Grease loaf pan and dust with flour.

2. 2.

   Combine cornmeal, wheat flour, buckwheat flour, baking powder and salt in a bowl. Add milk, eggs, butter and brown sugar; mix with hand mixer until smooth. Pour into pan, level surface, bake for about 45 minutes until golden brown. If too dark, cover with foil. Remove from oven, let rest briefly, then take out of pan and cool on a rack.

3. 3.

   Wash tomatoes, blanch, shock, peel, quarter, core and roughly dice. Peel onion and garlic, finely chop. Chop chili pepper. Sauté onion, garlic and chili in hot oil; stir in tomato paste and deglaze with red wine. Add tomatoes and simmer for about 10 minutes while stirring. Finally add basil, finish with balsamic vinegar, sea salt and sugar to taste. Let cool.

4. 4.

   Serve the cooled cornmeal or polenta loaf with the tomato relish.