Name: Mexican cornbread
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1
Cuisine: mexican
Ingredients: 262.50 gm polenta; 165.00 ml plain flour; 12.00 gm baking powder; 53.75 gm caster sugar; 1/2 tsp Mexican chilli powder; 431.60 gm buttermilk; 18.20 gm extra light olive oil; 1 egg, lightly beaten

Mexican cornbread

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Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
60 minutes

Ingredients:

262.50 gm polenta
165.00 ml plain flour
12.00 gm baking powder
53.75 gm caster sugar
1/2 tsp Mexican chilli powder
431.60 gm buttermilk
18.20 gm extra light olive oil
1 egg, lightly beaten

Instructions:

Preheat your oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square cake pan and line it with baking paper, leaving a 2cm overhang on all sides.
In a bowl, mix polenta, flour, baking powder, sugar, and chili powder. Create a well in the center and pour in buttermilk, oil, and egg. Stir until combined. Spread mixture in a pan and bake for 35-40 minutes until a skewer comes out clean. Allow to sit in the pan for 5 minutes, then transfer to a wire rack to cool. Serve and enjoy!

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