Corn Bread
Ingredients
At a glance
Breads - Rolls
Serves
6
250 ml polenta (yellow corn meal)
10 ml baking powder
2 ml salt
410 g cream-style sweetcorn
1 chilli, chopped (optional)
125 ml buttermilk
65 ml oil
2 large eggs, lightly beaten
250 ml grated mature Cheddar cheese
40 ml sesame seeds
10 ml baking powder
2 ml salt
410 g cream-style sweetcorn
1 chilli, chopped (optional)
125 ml buttermilk
65 ml oil
2 large eggs, lightly beaten
250 ml grated mature Cheddar cheese
40 ml sesame seeds
Methods/steps
Preheat oven to 180 ?C
Mix together polenta, baking powder and salt in a mixing bowl
Add sweetcorn, chilli, buttermilk, oil, eggs and half the cheese
Mix well
Pour into a greased 20 cm square baking tin
Sprinkle with remaining cheese and sesame seeds
Bake in the oven for 30-40 minutes until set and golden
(If bread begins to brown too soon, cover with aluminium foil
) Cut the corn bread into squares and serve warm or at room temperature
Mix together polenta, baking powder and salt in a mixing bowl
Add sweetcorn, chilli, buttermilk, oil, eggs and half the cheese
Mix well
Pour into a greased 20 cm square baking tin
Sprinkle with remaining cheese and sesame seeds
Bake in the oven for 30-40 minutes until set and golden
(If bread begins to brown too soon, cover with aluminium foil
) Cut the corn bread into squares and serve warm or at room temperature
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