Trish's cornbread

Trish's cornbread


572 people made this

About this recipe: Bake this cornbread in a heavy cast iron pan or a muffin tin. Muffins are easier to freeze - that way you can grab some for a picnic or defrost quickly to serve with chilli or thick soups.


Serves: 8 

  • 140g caster sugar
  • 1 teaspoon salt
  • 75g butter, softened
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 250g plain flour
  • 1 tablespoon baking powder
  • 100g polenta or cornmeal
  • 315ml milk

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat the oven to 200 C / Gas 6. Lightly grease a 20cm (8 in) heavy frying pan (preferably cast iron) or a muffin tin.
  2. Cream sugar, salt, butter and vanilla; stir in eggs, one at a time, beating well after each addition.
  3. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with milk; beat until well blended. Pour into pan or muffin tin.
  4. Bake in the preheated oven until golden brown, about 20 minutes.

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