Catxx's Cornbread
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1 cup polenta (cornmeal)
- 1 1⁄2 cups self-rising flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon cracked black pepper
- 8 sun-dried tomatoes
- 4 egg whites, beaten lightly
- 1⁄2 cup grapeseed oil
- 1 cup soymilk
- 1 (130 g) can creamed corn
- 6 drops Tabasco sauce
directions
- Preheat oven to 180C.
- Grease rectangular baking tin with olive oil spray, and line with paper.
- Sift flour and baking powder into large bowl, then mix in polenta and black pepper.
- Rinse (if in oil)& roughly chop sundried tomatoes, and stir into dry ingredients.
- Beat oil into egg whites, then add soy milk and Tabasco.
- Pour liquid ingredients into dry, add creamed corn and mix well.
- Pour mixture into prepared tin, smooth top and bake for about 30 minutes or until golden brown on top.
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RECIPE SUBMITTED BY
catxx
Brisbane
Here in Australia, we are blessed with an abundance of beautiful fresh produce, and our multi-cultural background has given us lots of wonderful tastes and styles.
I've loved food almost all my life (except for a bumpy early start...ate nothing but a slice of apple and a slice of cheese a day for my first two years!).
For me, cookbooks are a springboard - I have a taste "on my tongue", I search for appropriate inspiration and voila! something that owes a little to the book, my creativity, and whatever is in my kitchen! That said, I adore Vikki Leng's "A Vegetarian Kitchen" and travel happily through Sheila Lukin's "All Around The World Cookbook". Jamie Oliver is also a favourite, and I've just discovered the Williams-Sonoma baking books!