Steamed Corn bread with Bacon and Parsley Butter

Directions

1. Corn Bread
2. Place a large pot, half filled with water, on the stove top to boil over medium heat.
3. Grease a 20cm ring metal steamer pot with a lid.
4. Mix the flour, corn meal, sugar, baking powder, celery salt, paprika and nutmeg in a large bowl.
5. Beat the eggs, then add the oil and milk and mix. Add to the dry ingredients.
6. Finally add the sweat corn and mix well.
7. Pour into the steamer pot and place the lid on. Carefully place in the pot of boiling water. The water should reach half way up the sides of the steamer pot. Place the lid on the pot. Check that the water does not boil out.
8. Steam for 90 minutes or until a skewer, inserted into the middle of the bread, comes out clean. The boiling time will depend on the size and shape of your steamer. I use one that makes a ring bread. This facilitates even cooking, especially in the middle.
9. Remove from the pan and allow to cool slightly with the lid off. Take a flat knife and move it around the outside and middle of the bread to release it from the pan. Invert onto a place and serve warm with butter.
10. To keep the bread warm place in tin foil and take with you. Serve on a bread board with butter.

1. Bacon and Parsley Butter
2. Mash the butter with a fork. Add the bacon and parsley and mix well.
3. Add enough salt to your liking. You will need to balance the amount of salt you add to the saltiness of the bacon, so add it slowly and taste after each addition. Place in a butter dish and serve at room temperature.