Wednesday, 29 January 2014


Mexican Cornbread

250 ml Flour
250 ml Polenta
15 ml Sugar
15 ml Baking Powder
5 ml Robertsons Crushed Chillies
15 ml Robertsons Barbecue Spice
3 Eggs lightly beaten
30 ml Plain Yoghurt
185 ml Milk
60 ml Margarine melted
185 ml Corn Kernels
1 Small Red Pepper chopped
6 Spring Onions chopped
Robertsons Paprika
Combine dry ingredients and spices. Make a well in the center.
Add the eggs, milk, yoghurt and margarine, mixing well. Lastly stir in corn, peppers and spring onions.
Pour the batter into a greased 30 x 20 cm baking tray. Sprinkle with paprika. Bake for 35 minutes at 180°C.
Cool slightly and then turn out onto a board.
Cut into squares**.