Cooking Time : 15 minutes
Preheat your oven to 220°C / Gas6
• 50g melted butter, plus extra for greasing the tins
• 250ml milk
• 1 large egg
• 160g quick-cooking polenta
• 30g cornflour
• 3 teaspoons baking powder
• 1 & 1/2 teaspoons caster sugar
• 1/2 teaspoon salt
1. Grease your muffin tin with melted butter, set aside.
2. Get a large bowl; add the milk, eggs and 50g melted butter. Whisk together.
3. In a separate bowl, combine polenta, cornflour, baking powder, caster sugar and salt. (The reason the dry ingredients are in a separate bowl is so that they can be well mixed now and then they don’t need a lot of mixing when you add them to the liquid which would make the cornbread tougher )
4. Next, add the dry ingredients to the wet then stir with a wooden spoon until they are only just combined. If you mix it too much the polenta bread will be tough.
5. If you want to add any of the different flavours I suggest; put a few spoonfuls of the mixture into a separate bowl, gently mix with the extra ingredients then spoon each individual into a muffin tin.
6. Once all of the mixture is in the muffin tins, bake for 15 minutes or until golden and just barely firm enough for a skewer to come out of the centre dry.