Moist cornbread

    Moist cornbread

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    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.

    Serves: 15 

    • 185g polenta (cornmeal)
    • 600ml milk
    • 250g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 135g caster sugar
    • 2 eggs
    • 125ml vegetable oil

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat the oven to 200 C / Gas 6. Grease a 20x30cm (9x13 in) baking tin.
    2. 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.
    3. 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.

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