Catxx's Cornbread

"LOVE this bread...an experiment that worked! It's great fresh from the oven, or sliced and grilled for extra crunch....Serve with spicy casseroles and chillis to mop up flavoursome sauces."
 
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Ready In:
40mins
Ingredients:
10
Serves:
1
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ingredients

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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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Reviews

  1. I liked it. It had a nice texture, was moist, and was very easy to make. I added 1/2 tsp. salt which was the only change I made. Next time I make it, I'll add a tablespoon of sugar to sweeten it up a bit. Thanks for a nice cornbread recipe, catxx.
     
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RECIPE SUBMITTED BY

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!
 
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