Recipes
Beth’s cornbread
Ingredients
-
1 egg beaten
-
330g of whole milk
-
60g beef dripping melted (you can use butter)
-
180g polenta
-
90g plain flour
-
10g baking powder
-
10g salt
Method
- Heat your over to 220c
- Place the pan into the oven for 10 minutes
- While the pan is heating, mix all the ingredients together, apart from 30g of the beef dripping/butter.
- Remove the pan from the oven and add the remaining dripping (being careful it may spit)
- Add the batter and return to the oven and cook for 20 minutes.
- Turn out onto a cooling rack.
- This is best eaten within 1 one hour.
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