Women’s weekly are always the best for reliable recipes. Their Feb spread- “Best in Class” has some really easy creations to please little people. We love seeing our patty pans put to a more savoury use – shown here with Cornbread. Photography by John Paul Urizar and styling by Michele Cranston.
Makes 8 Prep and cook time 45 min
1 cup (150g) instant polenta
1/2 cup (75g) plain flour
1 tablespoon baking powder
1 tablespoon sugar
1 small (150g) green capsicum, copped 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
1. Preheat oven to 180c (160c fan forced). Line eight holes of a 12 hole (80ml) 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. Store Cornbread in an airtight container in the refrigerator.
Suitable to freeze. Not suitable to microwave.