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Cornbread With a Hint of Italy

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Ingredients

215 g Polenta I prefer fine milled but corse is fine as well.
100 g All Purpose Flour Here in Italy "00" flour is all purpose flour
4 Tsp Baking Powder
1/4 Tsp Baking Soda
1 Tsp Salt I have a prefer Sea salt or Fluer du Sal
4 Tbs Caster Sugar If you use a dark sugar like Cane or Turbinato the color of the Muffins will darken.
475 mL Plain Yogurt I find that the tangy flavor yogurt is better in baking but you can use milk or buttermilk for this recipe the measurements will still be the same.
2 Eggs
4 Tbs Oil Use a neutral flavored oil such as grapeseed or canola

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Cornbread With a Hint of Italy

Features:
    Cuisine:

      Easy to make and freezes well.

      • 30 minutes
      • Serves 12
      • Easy

      Directions

      (Visited 8 times, 1 visits today)

      Steps

      1
      Done

      Preheat

      Preheat oven to 200 C. Grease and flour a 12 count muffin pan. You can also use liners.

      2
      Done

      Dry Ingredients

      Shift together in a large bowl the polenta, flour, baking powder, bicarbonate of soda, salt and sugar.

      3
      Done

      Wet Ingredients

      In another bowl mix together the yogurt , eggs and vegetable oil; beat well.

      4
      Done

      Combine wet and dry ingredients

      Pour yogurt mixture into flour mixture. Becareful to blend everything well without over beating the mixture. Once everything is blended pour the batter into prepared muffin tin

      5
      Done

      Bake

      Bake in preheated oven for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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      […] On rainy day such as today, I whip up a few eggs with last night’s roasted veggies to make a frittata. Add couple a simple mixed green salad to the side to complete a lovely […]

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