This cornbread recipe serves as a delicious side dish with any meal of the day with a tasty sweet and spicy combo.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Preheat oven to 180°C. Grease a 20cm square cake pan and place in oven to heat up. Place flour, polenta, sugar, baking powder, bicarbonate of soda and salt in a large bowl and whisk to combine. Make a well in the centre. Add the corn, coriander, buttermilk, maple syrup, eggs and chilli, if using, and whisk to combine. Gently fold in butter until just combined (don’t overmix).
Carefully pour batter into preheated cake pan (the batter will sizzle). Spoon sweet chilli sauce over top and swirl with a skewer to marble. Bake for 30 mins or until a clean skewer inserted in the centre comes out clean.
Cool for 15 mins before turning onto a board. Cut into pieces. Serve warm.
Serve with coriander sprigs
COOK. STORE. SAVE.
Make sticky chicken meatballs with some of the leftover maple syrup and sweet chilli sauce. Find the recipe at coles.com.au/stickysweetchillichickenmeatballs.
COOK IT RIGHT
Buy it right
Not to be confused with semolina, polenta is made from cornmeal, while semolina is made from wheat.
Store it right
Store polenta in an airtight container in the pantry.
Cook it right
For creamy polenta, a whisk is key. See how it’s done at coles.com.au/polentawithvegetables.