Italian Cornbread

An easy, kid-friendly cornbread featuring Italian flavors with polenta, goats' cheese, basil, and a touch of chili.

Baking Vegetarian Italian Kid Friendly Cornbread

Estimated Nutrition

Calories

221.1

kcal / serving

884.2 kcal total

Carbs

20.8g

per serving

83.1 g total

Fat

10.7g

per serving

42.6 g total

Protein

10.5g

per serving

42.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Dairy

100

Buttermilk

piece

Egg

Free-range, beaten

Goats Cheese

Soft

tbsp

Parmesan

Grated, or similar Italian hard cheese

slice

Mozzarella

To serve

GrainsCereals

Plain Flour

Polenta

Quick-cook dried

NutsSeeds

pinch

Black Pepper

Freshly ground

handful

Basil

Leaves, torn, plus extra to serve

pinch

Chili Flakes

Dried

OilsFats

tbsp

Olive Oil

Plus extra for greasing

Vegetables

piece

Tomato

Sliced, to serve

Method

Serve the sliced cornbread with a mozzarella, tomato, and basil salad.

Stir the goats' cheese, basil, parmesan, and chilli flakes into the dry flour mixture.

Preheat the oven to 220°C and grease a small loaf tin with olive oil.

Combine the buttermilk, olive oil, and beaten egg in a large bowl.

Mix the flour, polenta, baking powder, and black pepper in a separate bowl.

Beat the buttermilk mixture into the cheese and flour mixture quickly until well combined.

Spoon the batter into the tin and bake for 20 to 25 minutes until golden.