Cornbread
Traditionally, cornbread is made from cornmeal and bacon drippings. In Australia, cornmeal is hard to come by so we have come up with this recipe using fine polenta, butter, and plenty of fresh corn kernels. While this is not a purist’s version, it is as rich and crumbly.
We eat this cornbread with barbecued fish and slaw or alongside tacos. You can also serve it with homemade baked beans or with eggs for breakfast.
Ingredients 10
1 1⁄4 cups full-cream milk, 310ml
1 lemon, juiced, about 2 tablespoons juice
1 cup polenta, fine, 150 g
1 cup self-raising flour, 150 g
1 tsp salt
1 tbsp caster sugar
1⁄2 tsp chilli, dried, flakes, optional
100 g butter, melted
1 egg, whisked
2 cobs sweetcorn, kernels removed, 250g
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Method 9
Preheat the oven to 180°C.
Combine the and in a jug and allow to stand for 4-5 minutes to curdle.
In a large bowl, combine the , , , and , if using.
Cut the sweetcorn kernels off the cobs into a bowl, you should have about 250g.
Melt the in a medium ovenproof frypan over low heat. Turn off the heat.
Whisk the in a small bowl, then whisk in the curdled . Pour this into the mixture, stirring to combine, then add the melted and keep stirring until the butter is completely incorporated.
Add the and stir gently to combine, then pour the thick batter into the frypan.
Transfer to the oven and bake for 30 minutes or until the cornbread is golden and springy to the touch.
Serve warm. Any leftovers can be toasted and slathered with more .
Cornersmith's tips
Polenta, cornmeal, and cornflour are all made from ground dried corn kernels in varying degrees of coarseness. Cornmeal can be hard to get hold of outside the United States, so we use fine polenta for our cornbread.
