In the last couple of months, we have tried and perfected cornbread. It is so delicious and so easy to make! Soft and fluffy on the inside and crisp outside with such a pleasant texture I am drooling just writing this.

It’s easily made gluten-free with some GF flour, and an excellent frugal side dish you can have with so many things. So far we have had it with roast, red beans & rice, Stews, and chili con carne. The leftovers make a really tasty breakfast the next day. It’s great with gravy but, I prefer it with butter and a little salt.

Since we don’t have Cornmeal readily available in Australia, I swapped it out for polenta (which is the same thing but not as finely milled), which you can pick up in the international section at Woolies. One bag is $3.25 for 750gm, and I get 6 batches from one bag with this recipe.

Things to keep in mind, it seems like a lot of sugar but don’t skip it, it’s sweet and savoury.

Tip #1 – Let your mixture sit in the fridge for at least 10 minutes before putting it into your cooking tin to help the polenta rehydrate, (longer is fine).

Tip #2 – Cook in muffin trays for a perfectly sized portion and everyone gets a crispy edge.

If you make it, let me know what you think. It is a favorite in our house. Happy Baking.