Preheat oven to 200Â°C or 180Â°C fan-forced. Grease 8cm x 23cm tin, line with baking paper. In large bowl, combine polenta, flour, salt and baking powder. In separate bowl combine eggs, milk, creamed corn, corn kernels and jalapeno. Pour wet mix into dry, mix until just combined. Pour batter into tin. Bake in pre-heated oven for 40 to 50 minutes or until cooked. A good test for this is when you insert a wooden skewer it comes out dry with just a few crumbs clinging to it.
This was the first corn bread I tried. I was very pleased with the results.
- 375 millilitres coarse polenta
- 125 millilitres all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 medium eggs
- 250 millilitres milk
- 1 can creamed sweetcorn
- 1 can canned sweetcorn kernels (drained)
- 2 tablespoons canned jalapeno (optional)
Corn Bread is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.