Cornbread

This recipe is simple, quick, naturally gluten free, and very tasty. It's a great side to a curry, pasta, or just as a light meal with salad. It is best eaten warm out of the oven as polenta has a tedency to dry out if it sits overnight. Or try making your recipe more moist in the first place if you are wanting to take it on a picnic or keep it overnight. I haven't tried this myself but it is what I would do if I wanted to keep it overnight - no guarantees!

Ingredients

2 cups corn kernels

2 cups water

1 tsp salt

1/4 cup olive oil

1 cup polenta (cornmeal)

Method

Blend corn kernels, water, salt & olive oil in a blender until smooth.

Pour into a mixing bowl and add polenta. Mix well.

Pour into a lamington tray or pyrex dish lined with baking paper and bake for 45-60 mins at 180C.

Variations

Add any of the following to your mixture:

spring oinons, chargrilled capsicum, sundried tomatoes, basil, spinach, feta, etc - use your imagination!