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.

Cornbread

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.

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