Cornbread

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
320g stone-ground yellow polenta
140g plain flour
4 tsp baking powder
0.75 tsp fine salt
90g unsalted butter, at room temperature, plus more for preparing the pan
50g caster sugar
2 large eggs, at room temperature
575ml milk
1) Preheat the oven to 200C/Gas 6. Butter a 23cm cast iron skillet.

2) In a large bowl, whisk together the polenta, flour, baking powder and salt.

3) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy. Add the eggs one at a time, mixing well between each addition.

4) Add the polenta mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared skillet and smooth the top.

5) Bake until lightly browned and a toothpick inserted in the centre comes out clean, about 30 mins. Set aside to cool slightly before serving.

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