A delicious Corn Bread, a little salty, a little sweet. It can replace white bread with a main course, soup or coleslaw.
- Servings: 8 (16 squares, 2 per person)
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Cost per serving: 35¢
- Storage: 3 days in the fridge. The bread is tastiest when served immediately.
- Kitchen tools: Measuring cups and spoons, 2 large bowls, 8-inch square baking dish, parchment paper (or oil), fork, spatula
- Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 250 ml (1 cup) all-purpose flour
- 250 ml (1 cup) quick cooking polenta
- 60 ml (¼ cup) sugar
- 15 ml (1 tbsp) baking powder
- 5 ml (1 tsp) salt
- 1 ml (¼ tsp) pepper
- 250 ml (1 cup) milk
- 2 eggs
- 125 ml (½ cup) melted butter or non-hydrogenated margarine
1. Place oven rack in the middle position and preheat the oven to 225oC (425oF). Oil an 8-inch square baking dish or line with parchment paper.
2. In a large bowl, combine the flour, polenta, sugar, baking powder, salt and pepper.
3. In another bowl, add the milk, egg and melted butter or margarine, and mix with a fork.
4. Add the milk mixture to the flour mixture, stirring gently with a spatula until the batter has a smooth and even texture.
5. Pour the batter into the baking dish.
6. Bake for about 20 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
This recipe provides foods from the following food groups:
- Grain products
One serving of this side dish is a tasty way to add a portion of grain products to your menu.