Cornbread
Serves 6-8
Makes one large loaf tin or 2 small loaf tins
1 x 420g can creamed corn
2 fresh corn cobs, kernels
1 x 300ml carton sour cream
2 tablespoons grated onions
2 tablespoons green capsicum, finely chopped
1 dessertspoon Jalapeño chillies, finely chopped
2 eggs, lightly beaten
1/3 cup vegetable oil
1½ cups fine polenta
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 180ºC
Line a 25cm loaf pan.
Mix corn, sour cream, onions, capsicum, chillies, eggs and oil in a large mixing bowl.
Mix dry ingredients together in a separate bowl and stir into the wet mix.
Pour half the batter into the loaf pan and sprinkle evenly with the grated cheese, top with the remaining batter.
Bake for 45 minutes until browning on top.
Makes one large loaf tin or 2 small loaf tins
1 x 420g can creamed corn
2 fresh corn cobs, kernels
1 x 300ml carton sour cream
2 tablespoons grated onions
2 tablespoons green capsicum, finely chopped
1 dessertspoon Jalapeño chillies, finely chopped
2 eggs, lightly beaten
1/3 cup vegetable oil
1½ cups fine polenta
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 180ºC
Line a 25cm loaf pan.
Mix corn, sour cream, onions, capsicum, chillies, eggs and oil in a large mixing bowl.
Mix dry ingredients together in a separate bowl and stir into the wet mix.
Pour half the batter into the loaf pan and sprinkle evenly with the grated cheese, top with the remaining batter.
Bake for 45 minutes until browning on top.