Cheesy cornbread

I was going to make a joke but it's a little bit corny.
CornbreadAustralian Women's Weekly
1H 20M

Cornbread is a simple and budget-friendly quickbread made from polenta that’s popular in the Southern states of America with origins in Native American cuisine.

Made with polenta and corn kernels, this cheesy yeast-free bread makes a great side for a rich chilli or stew, and is just as good on it’s own or served with generous lashings of butter.

Looking for more corn recipes or easy bread recipes?





1.Preheat oven to 200°C. Butter a 13cm x 23.5cm (top measurement) loaf pan; dust with a little polenta.
2.Combine remaining polenta, the flour and soda in a large bowl. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients; stir in corn, cheese, chopped green onion and chilli. Season with salt and pepper.
3.Pour mixture into loaf pan; top with extra green onion lengthways.
4.Bake cornbread for 45 minutes. Cover loosely with foil; bake for a further 25 minutes or until golden and cooked through.

Suitable to freeze. Not suitable to microwave.


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