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Food & Recipes -
BBQ & Picnics
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185g polenta
590 ml milk
250g self raising flour
2 tsps baking powder
1 tsp salt
135g white sugar
2 eggs
120 ml vegetable oil Preheat oven to 200ºC.
In a small bowl, combine polenta and milk; let stand for 10 minutes.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix into the polenta mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the centre of the cornbread comes out clean. Vegetarian friendly
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