Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
12 Ingredients
- 375grams polenta
- 1teaspoons baking powder
- 1/2teaspoons bicarbonate soda
- 1/2teaspoons salt
- 50grams butter
- 2 medium eggs, beaten
- 1 cup buttermilk
- 3/4 cup milk
- 100grams cheddar, grated
- 3tablespoons coriander, fresh, chopped
- 100grams roasted red capsicums, drained
- 100grams feta, crumbled
Nutrition per serving
1520kJ / 364Cal
1520 Kilojoules or 364 Calories
18% of daily energy intake*
Protein
11.8grams
Fat
16.0grams
Carbs
39.8grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Sweet red capsicums and creamy feta enhance this light buttermilk corn bread.
Method
Step 1 of 3
Pre-heat the oven to 180°C. Mix the polenta, baking powder and bicarbonate of soda in a large bowl. Melt 30g of butter and add to the polenta mix with eggs, buttermilk, milk, cheddar, salt and coriander. Mix well.
Step 2 of 3
Stir in the roasted red capsicums and feta. Place the remaining butter in a large round cake tin and place in the oven for 2 minutes, until melted and sizzling.
Step 3 of 3
Pour in the cornbread mix and bake for 35-40 minutes until golden and risen. Leave to rest for 15 minutes then slice into wedges and serve.
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