| 30 | 10 | 4 |
|---|---|---|
| minutes | ingredients | servings |
Ingredients
- ¾ cup polenta
- ½ cup flour
- ¼ cup corn flour
- 3 tsp baking powder
- ½ tsp baking soda
- 2 tsp salt
- 1 cup yogurt/buttermilk
- 1 egg
- 35g melted butter
- 1 tbsp honey
- sunflower oil
Method
- Grease a 30cm skillet (for flatter cornbread) or 20cm skillet (for taller cornbread) with sunflower oil and preheat in oven at 215°C
- Mix dry and wet ingredients separately, then combine without overmixing. Let rest for a few minutes. Take skillet out of oven, pour batter and sizzling should be heard as it hits the pan
- Bake for 20 minutes or until the top is very golden/brown.
Note
This is my “all purpose” cornbread, it goes with everything because it is salty, buttery, slightly sweet, crunchy on the outside but fluffy and not dry on the inside.