Name: Chilli and rosemary cornbread
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 62.50 ml fresh rosemary leaves; 150.00 gm polenta; 150.00 gm self-raising flour; 1.25 gm bicarbonate of soda; 8.00 gm baking powder; 1.20 gm salt; 1/2 tsp dried chilli flakes; 390.00 gm buttermilk; 60g butter, melted, cooled; 1 egg, lightly beaten; 54.00 gm maple syrup; Polenta, for dusting

Chilli and rosemary cornbread

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Enhance your soup with flavorful Chilli and Rosemary Cornbread!

Ingredients:

62.50 ml fresh rosemary leaves
150.00 gm polenta
150.00 gm self-raising flour
1.25 gm bicarbonate of soda
8.00 gm baking powder
1.20 gm salt
1/2 tsp dried chilli flakes
390.00 gm buttermilk
60g butter, melted, cooled
1 egg, lightly beaten
54.00 gm maple syrup
Polenta, for dusting

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16.5cm x 26.5cm slice pan and line with baking paper, leaving a 2cm overhang at the long ends.
Begin by finely chopping 2 tablespoons of fresh rosemary leaves. Then, sift together polenta, flour, bicarbonate of soda, baking powder, and salt into a large bowl. Mix in the chopped rosemary and chili. In a separate jug, combine buttermilk, melted butter, egg, and maple syrup. Pour this mixture into the bowl of dry ingredients and stir until well combined. Spread the batter into the prepared pan, then sprinkle the top with polenta and the remaining rosemary leaves before baking.
Bake for 25 minutes or until a skewer inserted in the center comes out clean. Let it sit for 5 minutes, then gently flip it onto a wire rack to cool slightly. Serve while still warm.

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