26 Apr

Being lazy on the weekend, so I just whipped up something quick and easy – cornbread to go with the chicken soup for my Sat lunch. 🙂

I learned this recipe from a bread making class some time ago. This cornbread is savory, chunky and moist. It goes really well with soup. Also it is nice to serve hot with butter.

From Ruby and Ken

  • 1¼ cups fine polenta
  • 3/4 cup plain flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup yoghurt
  • 1/4 cup milk or water
  • 2 eggs
  • 4 Tbsp melted butter
  • 1 cup creamed corn
  • 1 cup whole kernel corn
  1. Preheat the oven to 200ºC. Grease a 20 to 25cm cake tin.
  2. Mix the dry ingredients in a bowl.
  3. Melt the butter and mix wet ingredients in another bowl. Add half the web ingredients to the dry ingredients. Stir until just blended. Add the remaining wet ingredients to the batter and mix well.
  4. Pour into the cake tin and bake about 25 minutes or until golden brown.



2 Responses to “Cornbread”

  1. sophiebowns 26/04/2014 at 8:29 pm #

    I haven’t tried it before…

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