40 minutes

    My parents used to make this as an occasional treat for breakfast or brunch. The cornbread is made from a coarse polenta style cornmeal.

    Be the first to make this!

    Makes: 1 (20cm) square tin

    • 90g coarse polenta (cornmeal)
    • 275ml milk
    • 125g white flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 5 tablespoons granulated sugar
    • 1 egg
    • 60ml vegetable oil

    Preparation:10min  ›  Cook:20min  ›  Extra time:10min  ›  Ready in:40min 

    1. Preheat oven to 200 degrees C.
    2. Combine cornmeal and milk in a small bowl and let stand 10 minutes.
    3. In a large bowl, mix together flour, baking powder, salt and sugar. Whisk in cornmeal mixture, egg and oil until smooth. Continue whisking for 2 minutes.
    4. Pour mixture into greased 20cm square baking tin (or 12 muffins).
    5. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out clean.


    Served with butter and maple syrup for tasty change to your breakfast routine.

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