Mexican cornbread

Detailed step-by-step description of how to cook the dish "Mexican cornbread". Try it by all means

Recipe «Mexican cornbread» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1 3/4 cups polenta, 2/3 cup plain flour, 3 tsp baking powder, 1/4 cup caster sugar, 1/2 tsp Mexican chilli powder , 1 2/3 cups buttermilk, 1 tbsp extra light olive oil, 1 egg, lightly beaten .

Ingredients:

• 1 3/4 cups polenta 
• 2/3 cup plain flour 
• 3 tsp baking powder 
• 1/4 cup caster sugar 
• 1/2 tsp Mexican chilli powder 
• 1 2/3 cups buttermilk 
• 1 tbsp extra light olive oil 
• 1 egg, lightly beaten 

Instructions

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides.
2. Combine polenta, flour, baking powder sugar and chilli powder in a bowl. Make a well in centre. Add buttermilk, oil and egg. Stir to combine. Spread mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn out on to a wire rack to cool. Serve.