Preparation time is 2hours 10minutes
Cook time is 25minutes
Total time is 2hours 35minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
8
- 200grams polenta
- 1 1/4 cup buttermilk
- 25grams butter
- 1/4teaspoons bicarbonate soda
- 1teaspoons baking powder, gluten free
- 1/2teaspoons cayenne pepper
- 2 medium eggs
Nutrition per serving
602kJ / 144Cal
602 Kilojoules or 144 Calories
7% of daily energy intake*
Protein
4.6grams
Fat
4.5grams
Carbs
21.5grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This simple and delicious cornbread is made only with toasted polenta which is naturally gluten free.
Method
Step 1 of 3
Heat a large pan on medium high heat and toast the polenta for 3-4 minutes until fragrant and lightly golden, stirring often. Tip half of the polenta into a bowl, pour over the buttermilk, stir well, cover and leave to soak for 2 hours.
Step 2 of 3
Pre-heat the oven to 200°C. Melt the butter in an ovenproof cast iron skillet. Stir the melted butter, remaining polenta, bicarbonate of soda, baking powder and cayenne pepper into the soaked polenta. Mix in the eggs.
Step 3 of 3
Place the skillet back on the heat until sizzling, pour in the polenta mix and smooth out the top. Place the skillet in the oven to bake for 15-20 minutes until golden.
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