Cornbread

Ingredients

• 1 can creamed corn
• 1/4 cup sugar
• 1 tsp salt
• 1 tsp fresh or dried thyme leaves
• 80g melted butter
• 1 egg
• 1/4 cup plain yogurt
• 1/4 cup polenta
• 1 cup self-raising flour

Process

Preheat the oven to 190°C and brush the baking pan with a little melted butter.

Sift the flour, salt, polenta and sugar into a bowl and make a well in the middle. Pour in the corn, melted butter, egg and yogurt and mix together until well incorporated.

Pour into the baking pan and bake for 45 minutes until golden brown on the outside.

Turn out the corn bread onto a wire rack and allow to cool.

Serve warm with butter.

Equipment

• Large mixing bowl
• Sieve
• Spatula
• 9×9 inch baking pan