Detailed step-by-step description of how to cook the dish "Rosemary cornbread". Try it by all means
- Preheat oven to 200°C/180°C fan-forced. Grease and line a 6cm-deep, 22cm round cake pan with baking paper.
- Combine polenta, flour, sugar, rosemary and corn in a large bowl. Whisk egg and buttermilk together in a jug. Add to polenta mixture.
- Using a metal spoon, stir until just combined. Spread mixture into prepared pan. Brush with butter.
- 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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set