Ingredients
- Olive oil spray
- 115g (3/4 cup) plain flour
- 140g (3/4 cup) instant polenta (cornmeal)
- 1 tablespoon caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 125ml (1/2 cup) buttermilk
- 125ml (1/2 cup) chicken stock
- 50g butter, melted
- 1 egg, lightly whisked
- 310g can corn kernels, drained
- 20g butter, extra, melted
- Fresh continental parsley sprigs, to serve
Method
- Preheat a 25cm (base measurement) heavy skillet or frying pan over medium heat. Spray the base and side with oil.
- Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.
- Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.
- Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut into wedges and top with parsley.
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