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Ingredients
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Olive oil spray
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115g (3/4 cup) plain flour
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140g (3/4 cup) instant polenta (cornmeal)
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1 tablespoon caster sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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125ml (1/2 cup) buttermilk
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125ml (1/2 cup) Massel chicken style liquid stock
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50g butter, melted
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1 egg, lightly whisked
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310g can corn kernels, drained
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20g butter, extra, melted
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Fresh continental parsley sprigs, to serve
Method
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1Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Spray the base and side with oil.
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2Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.
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3Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.
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4Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut into wedges and top with parsley.
Source: taste.com.au
