I made some cornbread for the potluck dinner that we had after the church service today. It was so popular that I thought I’d share it here as well. I got it from the SBS Food Safari website.
½ cup polenta
1½ cup self raising flour
½ cup castor sugar
Pinch of salt
½ cup melted butter
1 cup of creamed corn
1 cup full cream milk
Mix polenta and self-raising flour, castor sugar, salt, melted butter and eggs.
Add creamed corn and milk. Mix until you get a nice creamy consistency.
Spoon the mixture into a greased muffin tray and bake in a preheated oven at 180°C for 15-20 minutes or until golden brown in color.
Remove muffin tray from the oven and let them cool until they are ready to be remove from the tray.
For extra zing, I also add two pinchful of paprika (or cayenne pepper). I also bake the mixture in a greased mini-muffin tray, to make them bite-size! Myfriends ended up wanting more after having just one … haha. You can also add some sesame, to put give it an Asian makeover, or some finely sliced green and red capsicum to give it texture and colour. The sky’s the limit for your creativity!