Created by ImPat on November 15, 2018
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.