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.
140g caster sugar
1 teaspoon salt
75g butter, softened
1 teaspoon vanilla extract
250g plain flour
1 tablespoon baking powder
100g polenta or cornmeal
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 200 C / Gas 6. Lightly grease a 20cm (8 in) heavy frying pan (preferably cast iron) or a muffin tin.
Cream sugar, salt, butter and vanilla; stir in eggs, one at a time, beating well after each addition.
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.
Bake in the preheated oven until golden brown, about 20 minutes.