Mexican Parmesan Cornbread Recipe
Ingredients
| 2 cups / 350 g / 11 oz polenta | ||
| 2 cups / 250 g / 8 oz all purpose flour, sifted | ||
| Baking powder | 2 1/2 Teaspoon | |
| Cheddar Cheese | 125 Gram, grated | |
| 60 g / 2 oz grated Parmesan cheese | ||
| Pitted black olives | 12 , sliced | |
| Sun-dried tomatoes | 12 , Sun-dried | |
| 100 g / 3 1/2 oz canned sweet corn kernels, drained | ||
| 3 bottled green peppers, chopped finely | ||
| 2 eggs, lightly beaten | ||
| 1 cup / 250 ml / 8 fl oz milk | ||
| 3/4 cup / 155 g / 5 oz yogurt | ||
| 1/4 cup / 60 ml / 2 fl oz vegetable oil | ||
Directions
1. Place polenta, all purpose flour and baking powder in a bowl. Add tasty (mature Cheddar) cheese, Parmesan cheese, olives, sun-dried tomatoes, sweet corn and green peppers in a bowl and mix to combine.
2. Combine eggs, milk, yogurt and oil. Add egg mixture to dry ingredients and mix until just combined.
3.Pour mixture into a greased 20 cm / 8 in springform pan and bake at 180° C / 350° F / Gas 4 for 1 hour or until bread is cooked when tested with a skewer.
2. Combine eggs, milk, yogurt and oil. Add egg mixture to dry ingredients and mix until just combined.
3.Pour mixture into a greased 20 cm / 8 in springform pan and bake at 180° C / 350° F / Gas 4 for 1 hour or until bread is cooked when tested with a skewer.
Chef
