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MARTIN’S CORNBREAD

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Cook: 25 - 30 minutes

MARTIN’S CORNBREAD

  • 250 ml polenta
  • 250 ml cake flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • 1 teaspoon salt
  • 250 ml milk
  • 3/4 cup oil
  • 1 large egg
  • golden syrup to drizzle over

Mix the dry ingredients, then add the milk.
In a side bowl, mix oil and egg and slightly beat.
Mix the oil- and flour mixture and lightly beat all.
Spray, spray and cook in bread pan.  Pour in batter, shake a bit to get bubbles out.
Bake in oven for 25-30 minutes ar 180 ° C
Take the bread out the oven and pour hot golden syrup over.
Let it cool off with syrup.
Cut and enjoy.

Recipe and Photo: Martin van Vuuren

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