Dry
1 cup cornmeal (Polenta)
1 cup of all-purpose flour
1/2 teaspoon of salt
2 teaspoons of baking powder

*Extra polenta for dusting baking tin

Wet
1 1/4 cup of milk
3 tablespoons of melted butter
2 eggs
1/2 cup corn kernels
+
A wee bit sugar or golden syrup, to taste. Leave out if you want.

Equiptment
Mixing bowl
Fork
Baking tin - 20x20 or equivalent
*I like a 10x30cm for a long loaf that gives more but smaller pieces.

Prepare *preferred shape baking tin by:

• lightly spraying with oil and coating with polenta.

In a medium bowl, Mix all dry ingredients (except the butter) 'till blended.

Roughly mix in the milk and eggs Lumps are okay.

Add in any other ingredients - Corn kernels, sweeteners,

Pour into the prepared baking tin,

Sprinkle with preferred herb or topping (dryed red pepper flakes).

Bake at 220C for around 20 mins or top is nice colour
The temperature for cooked cornbread is 90C | 195F

dried paprika on top and maybe a few corn kernels or something. Bake for 20 minutes in 220 fan forced.