Name: Cornbread
Prep time: 45 min
Total time: 45 min
Ingredients: 1 cup (150g) instant polenta; 1/2 cup (75g) plain flour; 1 tablespoon baking powder; 1 tablespoon sugar; 1 small (150g) green capsicum, chopped finely; 2 corn cobs, kernels removed; 2 green onions (green shallots), sliced finely; 1/4 cup coarsely chopped flat-leaf parsley; 3 eggs, beaten lightly; 1 cup (250ml) milk; 1/3 cup (80ml) olive oil; 8 cherry boconccini

Ingredients

1 cup (150g) instant polenta

1/2 cup (75g) plain flour

1 tablespoon baking powder

1 tablespoon sugar

1 small (150g) green capsicum, chopped finely

2 corn cobs, kernels removed

2 green onions (green shallots), sliced finely

1/4 cup coarsely chopped flat-leaf parsley

3 eggs, beaten lightly

1 cup (250ml) milk

1/3 cup (80ml) olive oil

8 cherry boconccini

Method

1.Preheat oven to 180°C (160°C fan-forced). Line eight holes of a 12-hole (80ml/1/3cup) muffin pan with paper cases.

2.Combine the polenta, flour, baking powder and sugar in a large bowl. Add the capsicum, corn, green onions and parsley; mix well. Season with salt and freshly ground pepper.

3.In a separate bowl, whisk together the eggs, milk and olive oil, then stir the liquid into the dry ingredients. Mix well, then spoon the batter into the paper cases. Place a bocconcini in the centre of each muffin.

4.Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the pan.