About this recipe:This super moist cornbread is quick and easy to make and is the perfect accompaniment to chilli con carne, winter soups, jambalaya and more.
185g polenta (cornmeal)
250g plain flour
1 tablespoon baking powder
1 teaspoon salt
135g caster sugar
125ml vegetable oil
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Method Prep:15min › Cook:30min › Ready in:45min
Preheat the oven to 200 C / Gas 6. Grease a 20x30cm (9x13 in) baking tin.
Combine polenta and milk in a small bowl; let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt and sugar. Stir in polenta mixture, eggs and oil until smooth. Pour mixture into prepared tin.
Bake in the preheated oven until a knife inserted into the centre of the cornbread comes out clean, 30 to 35 minutes.
Make it dairy free
It's easy to make this cornbread dairy free - simply use unsweetened soya milk in place of the regular milk.