CORNBREAD
Buttery and moreish! For the ultimate indulgence, serve warm with butter and sprinkle a bit of sea salt on top!
Serving: 4
Prep Time 5 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 35 minutes mins
Servings 4 Serves / 1 Loaf
- 1 cup fine polenta
- 1/2 cup plain flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon caster sugar
- 1/4 cup vegetable oil
- 300ml buttermilk
- 1 egg beaten
Line a medium loaf pan with baking paper or spray with cooking spray (I used a silicone loaf pan and it popped right out onto a plate very easily).
Mix all ingredients together until smooth.
Spoon the polenta mixture into the loaf pan and pop into the bottom of the slow cooker.
Put lid on with tea towel underneath.
Put slow cooker on high for 1.5hrs, until golden and firm with a spring to touch.
Deeeeelish! ??
Buttery and moreish! For the ultimate indulgence, serve warm with butter and sprinkle a bit of sea salt on top :)