Corn Bread
A community recipe by CobyNot tested or verified by Nigella.com
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Preheat oven to 200°C or 180°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.
Introduction
This was the first corn bread I tried. I was very pleased with the results.
Ingredients
Serves: 0
- 1½ cups coarse polenta
- ½ cup all-purpose flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 2 medium eggs
- 1 cup milk
- 1 can creamed sweetcorn
- 1 can canned sweetcorn kernels (drained)
- 2 tablespoons canned jalapeno (optional)
Method
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.
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