Mini Cheesy Cornbread

9
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (72.5 g)
  • Calories 240.2
  • Total Fat - 17.1 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 68.1 mg
  • Sodium - 432.3 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 0.9 g
  • Protein - 10.4 g
  • Calcium - 211.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.1 mg

Step 1

Grease and line a large oven tray with baking paper.

Step 2

Sift flour, paprika and salt into a large bowl and stir in polenta and then add butter and using your fingertips, rub in the butter until mixture resembles fine bread crumbs.

Step 3

Stir in the cheese, corn kernels and spring onions and making a well in the centre, add the egg and yoghurt and using a flat-blated knife, stir until mixture just comes together.

Step 4

Dough should be sticky and turn out on to a bench and turn out on to a bench , very lightly dusted with polenta and then gently knead into a 15cm square.

Step 5

Using a sharp knife, cut into 5cm squares and then place about 5cm apart, on prepared tray and cook in a hot oven (200C) for about 15 minutes, or until golden brown.

Step 6

Remove and stand on tray for 10 minutes and serve cornbread warm.

Tips & Variations


No special items needed.

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