Cornbread

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Cornbread

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Ingredients

Cornbread

400 g fresh corn kernels
1 teaspoon sea salt
2 tablespoon Evoo
150 g polenta

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6

53min

Preparation 3min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Alcohol-free Egg free Gluten free Lactose free Non-dairy Vegetarian Baking Bread Easy Mexican Side dish

Recipe's preparation

Another favourite recipe from my favourite cook book Olivia Newton-John's 'Livwise' ...

Preheat over 180 degrees, grease muffin cases or line a baking tray (depending if you want a loaf or individual muffins)

blend 400g of fresh corn kernels and 170g water speed 8 / 20 sec

Add , 1t sea salt, 2T extra virgin olive oil and 150g polenta and mix speed 5 / 10 sec

pour into muffin cases or baking tray and bake for 50 minutes or until skewer comes out clean. Cool in tin for 10 minutes before tansferring to a wire rack to cool.

Accessories you need

Spatula TM5/TM6
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Tip

can be stored in the freezer for up to 3 months - warm up in the oven.

Goes well with quirky cookings nacho beans and avocado //quirkycooking.blogspot.com.au/2012/09/huevos-rancheros-and-vegetarian-nacho.html

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.