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Rosemary cornbread
Rosemary cornbread
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Ingredients:
  • 225.00 gm instant polenta
  • 150.00 gm self-raising flour
  • 40.00 gm caster sugar
  • 20.00 ml finely chopped fresh rosemary leaves
  • 310g can corn kernels, drained, rinsed
  • 260.00 gm buttermilk
  • 20g butter, melted
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced. Grease and line a 22cm round cake pan with baking paper so your cake won't stick.
  • In a large bowl, mix together polenta, flour, sugar, rosemary, and corn. In a separate jug, whisk the egg and buttermilk. Pour the egg and buttermilk mixture into the bowl with the polenta mixture.
  • With a metal spoon, gently mix the ingredients until just combined, then spread the mixture evenly in the prepared pan and brush the top with butter for a golden finish.
  • Place in the oven and bake for 20 to 25 minutes, or until beautifully golden and a skewer inserted into the center emerges clean. Allow to cool briefly, then slice into wedges and serve.

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