makes 2 small loaves
150g unsalted butter, melted but not hot + enough to grease 2 loaf tins
7g bicarbonate soda
10g cream of tartar
190g plain flour
115g coarse polenta
125g caster sugar
5g fine sea salt
300g full cream milk
Put all of the dry ingredients into the bowl of your Kenwood and using the creaming beater mix them together.
Add the butter and milk, mix for a minute and then add the salt and work on low speed until combined. Grease and flour 2 loaf tins with the extra butter and divide the cornbread between the two tins.
Bake until golden and risen ad shrinking away from the sides of the tin…approximately 35-45 minutes. Allow to stand in the tins/forms for a few minutes before turning them out onto racks to cool. Turn them out too quickly you may have a disaster as they are very fragile straight from the oven. Best eaten while still warm!
tip — also good made in muffin size!
But, whilst leftovers are infrequent stale cornbread makes a stunning base for stuffing a chicken.