Cornbread is not something Aussies make.

I don’t know why because I am sure, on the whole, we would like it.

Whether it’s with chicken and gravy or served up with Thanksgiving meal, cornbread is something we developed a love for on our trips to the US.

I tried it for the first time today and I am so please with the results I wanted to share it with you all ASAP.

I made mine into muffins, easy to eat and freeze!

Cornmeal, Cheese and Corn Muffins

Ingredients:

1 cup polenta (or corn meal)

2/3 cup buttermilk

3/4 cup grated cheese (Cheddar, Parmesan…something tasty)

1 or 2 corn cobs, kernels shaved into the bowl.

2 eggs

1/3 cup vegetable oil

1/2 cup yoghurt

1/2 tsp baking soda

1 1/2 tsp salt

1/2 tsp cayenne pepper

1 tsp paprika

OVEN 180C

Method:

Put the polenta, salt, spices and baking soda into a bowl, mix.

Put everything else into another bowl and mix.

Blend the two, until just combined.

Pour into about 6-9 muffin cases (depending on the size you want).

Bake until golden brown.