This recipe comes from the USA episode of the awesome Food Safari which featured on SBS. I first saw the recipe made on the show, and spotted it later when I purchased the book. I knew I had to make it once I owned a copy of it in print.

I’ve previously mentioned my attraction to all things Southern, and this easy recipe doesn’t disappoint. Light, fluffy and golden cornbread is the perfect thing to accompany homestyle chili, and makes a wickedly buttery breakfast-carb to go with scrambled eggs.

Frankly, I’m happy eating cornbread any time of day – so much so that I make extras which I cool and freeze in a ziploc bag, ready for whenever the Southern-mood strikes me.

Recipe from Food Safari, by Maeve O’Meara
Makes 12 muffin-sized pieces

Ingredients

■½ cup polenta
■1½ cup self raising flour
■½ cup castor sugar
■Pinch of salt
■½ cup melted butter
■3 eggs
■1 cup of creamed corn
■1 cup full cream milk
Method
1.Mix polenta and self-raising flour, salt, melted butter and eggs.
2.Add creamed corn and milk. Mix until you get a nice creamy consistency.
3.Spoon the mixture into a greased muffin tray and bake in a preheated oven at 180°C for 15-20 minutes or until golden brown in color.
4.Remove muffin tray from the oven and let them cool slightly before removing from the tray.
5.Awesome with Chili con Carne, Pork and Beans or on their own, served hot with butter (because butter is awesome).
Tip: freeze any leftovers, and reheat when required at 180°C for about 10 – 15 minutes.