November 15, 2018
Breads, Snacks, Dairy,
Cheese, Cheddar, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Brunch, Game/Sports Day, Potluck, Oven Bake, Vegetarian, Quick Breads, Flour, Butter/Margarine more
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"From our weekday newspaper The West Australian. Times are estimated."
Grease and line a large oven tray with baking paper.
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.
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.
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.
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.
Remove and stand on tray for 10 minutes and serve cornbread warm.
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