Fiesta cornbread

Recipes~Plus

Cooking time: Less than 60 minutes

Healthy options: Healthy

Serves: 10 or more

Type: Budget; Easy; Family

Tools

Kitchen friendly view

Ingredients

2 cups polenta (cornmeal)
2 cups self-raising flour, sifted
1 cup (125g) grated tasty cheese
1⁄2 cup (50g) grated fresh parmesan cheese
12 pitted black olives, roughly chopped
12 sun-dried tomatoes, roughly chopped
125g can sweet corn kernels, drained
2 tablespoons drained pickled jalapeno chillies, chopped
2 eggs
11⁄2 cups milk
1⁄4 cup canola or olive oil

Preparation method

1. Preheat oven to 180°C/160°C fan forced. Lightly grease a 20cm springform pan.

2. Place polenta, flour, cheeses, olives, tomatoes, corn and chillies in a mixing bowl and mix to combine. Combine eggs, milk and oil in a large jug; pour into dry ingredients. Mix lightly until just combined. Pour mixture into prepared pan.

3. Bake for 1 hour or until loaf is cooked when tested with a skewer. Cool for 5 minutes in pan before releasing the spring. Remove to a wire rack. Cut into wedges to serve.

Use more or less jalapenos to taste. Serve warm in wedges, or cool completely, then slice to make sandwiches.

Also in this section

Corn and bean tortilla pies

Fettucinne with sweet corn

Corn and kidney bean salad

Barbecued sweetcorn with lime and white pepper

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