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    Corn Bread

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    Corn Bread

    This bread is made using ground maize, also known as polenta.

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 1 hour to 1 hour 5 minutes 60 minutes 5 minutes

    Makes: 6 to 8 slices


    • Butter or margarine for greasing
    • 100g plain flour
    • 1 tbsp baking powder
    • ΒΌ tsp salt
    • 100g Val Sugana Polenta (ground)
    • 75g cheddar cheese, finely grated
    • 2 medium eggs, beaten
    • 300ml milk
    • 50g butter, melted


    1. Grease a 900g loaf tin and line the base with greaseproof paper, which should also be greased.
    2. Place the flour, baking powder, salt and polenta into a large mixing bowl, add the cheese and mix well. (Use your fingertips if necessary to make sure the cheese is evenly distributed.)
    3. Make a well in the centre of the flour mixture then pour in the beaten eggs, milk and melted butter. Stir with a wooden spoon until smooth.
    4. Pour the mixture into the loaf tin and bake in a preheated oven 200°C, gas mark 6, for 40-45 minutes until risen and golden brown. The loaf should be firm to the touch.
    5. Leave to cool in the tin for 10 minutes before turning out onto a cooling rack. Serve warm or cold, cut into slices.

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