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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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Recipe's preparation

  1. 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)

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

     

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

  4. 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.

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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

As seen in photo attached

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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