Rosemary cornbread

Cooking Vegetarian Rosemary cornbread

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

Lables: Vegetarian Fish free Peanut free Shellfish free Soy free Tree nut free
  1. Preheat oven to 200°C/180°C fan-forced. Grease and line a 6cm-deep, 22cm round cake pan with baking paper.
  2. Combine polenta, flour, sugar, rosemary and corn in a large bowl. Whisk egg and buttermilk together in a jug. Add to polenta mixture.
  3. Using a metal spoon, stir until just combined. Spread mixture into prepared pan. Brush with butter.
  4. Bake for 20 to 25 minutes or until golden and a skewer inserted into the centre comes out clean. Cool slightly. Cut into wedges. Serve.

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1 1/2 cups instant polenta
1 cup self-raising flour
2 tbsp caster sugar
1 tbsp finely chopped fresh rosemary leaves
310g can corn kernels, drained, rinsed
2 eggs
1 cup buttermilk
20g butter, melted

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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