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


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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