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.
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.Note