Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 8 people
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
8
- 375grams polenta
- 1teaspoons baking powder
- 1/2teaspoons bicarbonate soda
- 50grams butter
- 2 eggs, beaten
- 1 1/2 cup buttermilk, save 6 tsp for later
- 3/4 cup milk
- 100grams cheddar, grated
- 1/2teaspoons salt
- 2tablespoons coriander, fresh, chopped
- 1 red chilli, sliced
- 1 green chilli, sliced
Nutrition per serving
1410kJ / 336Cal
1410 Kilojoules or 336 Calories
16% of daily energy intake*
Protein
10.0grams
Fat
12.8grams
Carbs
40.0grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Spicy chilli, zingy lime and creamy feta make this cornbread extra delicious.
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 chopped chilli. 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.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.