My husband has been nagging me for years to make him Cornbread. Traditional Cornbread is an American recipe that is usually associated with the south end of the US. So after a lot of trial and error, I finally came up with this recipe, that incorporates creamed corn and has a slightly sweet taste. Perfect to serve with soups, casseroles or a really hearty chilli as an alternative to bread and butter and can be made into a full loaf or smaller muffins.
You can purchase Polenta from the cereal section of your local supermarket – you usually find it where you find the Traditional Oats.
Method
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Preheat your oven to 180 degrees and grease a muffin tray or loaf tin.
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Mix the polenta, flour, sugar, salt, butter and eggs until well combined, then add the creamed corn and milk.
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Spoon mixture into muffin tray or pour into loaf tin.
Recipe Hints and Tips:
- Cornbread is suitable to freeze for up to two months.
