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Fluffy Herb Cornbread


you can substitute self-rising flour for 1 2/3 cups of plain (all-purpose) flour, 1 1/2 tbs baking powder and ¼ tsp salt

1 cup self-rising flour, 2/3 cup (Polenta) cornmeal, 1/2 cup sugar, 1/4 cup of butter (room temperature) , 1 cup of milk or almond milk, 2 tbs olive oil, 2 large eggs (slightly beaten), ½ tsp flavour enhancer, pinch of salt


Preheat oven to 350F/180C. In a medium bowl, combine the flour, cornmeal and salt. In a large bowl, cream the butter and sugar with an electric hand mixer. Add the milk and oil then add the eggs to the mixture and whisk or lightly beat to incorporate. Slowly add the cornmeal mixture to the wet ingredients and mix together until combined. The batter should be slightly airy and sticky. Pour into a greased baking pan/cake tin and bake for 20-25 minutes. Bake until a toothpick inserted in center comes out clean. Allow to cool for 15 minutes before serving.


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