Corn Bread
A delicious Corn Bread, a little salty, a little sweet. It can replace white bread with a main course, soup or coleslaw.
Preparation
20
Cooking
20 minutes
Portions
8 (16 squares, 2 per person)
Food storage
3 days in the fridge. The bread is tastiest when served immediately.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 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
Preparation
- 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.
- In a large bowl, combine the flour, polenta, sugar, baking powder, salt and pepper.
- In another bowl, add the milk, egg and melted butter or margarine, and mix with a fork.
- Add the milk mixture to the flour mixture, stirring gently with a spatula until the batter has a smooth and even texture.
- Pour the batter into the baking dish.
- Bake for about 20 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
