American Cornbreads

May 22, 2017

These cornbreads are seriously good. Pop them in the kids lunch box, or yours with a little soup. Cornbread muffins are fantastic as a side for a nice piece of

meat. My friends made the most delicious bbq beef brisket on the weekend (should I ask them for the recipe :-) and these were a perfect side.


I also love cooking these for a nice weekend breakfast with bacon, spinach, poached eggs and chipotle aioli.


The options are endless with these. Chop some spinach through for a healthier option. You can also switch the flour to Gluten Free Flour. The Milk to almond milk. or the butter to a dairy free butter or an oil would work well too. I cook two differents sizes when it's for a bbq as it's great to have two options.


You can easily just do two batches of the 12 cup or  two batches of the 24. Just adjust the cooking time. Enjoy kids!


90 g (1/2cup) polenta
225 g (1.5 cups) self-raising flour
110 g (1/2cup) caster sugar
pinch of salt
150 g butter, melted
3 eggs
1 can creamed corn
250 ml (1 cup) full-cream milk

Preheat the oven to 180°C and grease a 12 cup muffin tray and a 24 mini muffin tray. Mix the polenta, flour, sugar, salt, butter and eggs until well combined. Stir in the creamed corn and milk. Spoon the mixture into the muffin tray and bake the large ones for 15–20 minutes or until golden brown. The mini muffins take about 10-12mins.



My biggest baking reccomendation is to always check your food 5 minutes before the reccomended cooking time is up. This will help iron out any temperature or oven variations.



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