Strange Bake
This bake is a bit of a strange one. The texture is all funny and mushy. It is possibly the strangest cornbread recipe I have ever come across. Did I like it? Yes I did. Did it taste great with a thick pumpkin soup? Bingo!
This recipe was taken from The Good Housekeeping Magazine (January 2013).
Ingredients:
100g plain flour, 100g quick cook polenta, 1 tbsp caster sugar, 1/2 tsp bicarbonate of soda, 1 medium egg, 175g low – fat natural yoghurt.
Method:
1. Pre heat the oven to 180 degrees C.
2. Line a loaf tin with baking parchment.
3. Measure the flour, polenta, sugar and soda into a large bowl.
4. Add the salt.
5. In a separate jug whisk together the egg and yoghurt.
6. Add the dry ingredients and whisk until combined.
7. Bake for 25 minutes until the top is golden brown.
KAMARIA'S KITCHEN 