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.
