Cornbread

I made some cornbread to accompany a recent texan themed family dinner, complete with steak, mash potatoes and home-made baked beans. Having never made cornbread before, I wasn't exactly sure what to expect. Unlike your average loaf of bread, this corn variety doesn't require yeast and can be made to be savoury or sweet by adding sugar or honey. The end result is quite a heavy bread that's delicious, addictive and extremely filling! If you want to have a go at making these southern delights; just follow these simple steps:
Cornbread recipe:
Adapted from Homesick Texan

2 cups polenta
1/2 cup flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
2 cups buttermilk
2 tablespoons olive oil

• Preheat the oven to 230°C
• Mix all dry ingredients together.
• Add the egg to the buttermilk and lightly whisk together. Add this to the dry ingredients and mix together.
• Add the oil and mix till combined.
• Grease a muffin pan with a little olive oil so the bread doesn't stick.
• Pour the mixture into the muffin pan.
• Bake for approximately 15 minutes. Insert a skewer, if it comes out clean then they're ready!

Best enjoyed fresh from the oven with a little spread of butter. Na xo