Rosemary cornbread

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

Recipe «Rosemary cornbread» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.