Cornbread in a Pan

Cook Time 40 minutes

Servings 6-8

Ingredients

3 tbsp vegetable oil
1 cup of yellow polenta
⅓ cup boiling water
1 cup of buttermilk
1 egg
1 tsp baking powder
¼ tsp bicarbonate soda
Pinch of salt
Pinch of sugar
½ cup cheddar, grated

Method

Pre-heat the oven to 220C. Put the oil in an oven-safe cast stone skillet and heat up in the oven.

In a large bowl mix ½ of the polenta with the boiling water and stir to make a stiff puree. Then slowly mix in the buttermilk, followed by the egg and cheese. Now add the remaining polenta, baking powder and soda, salt and sugar. Combine and stir so a uniform mix forms.

Very carefully bring the pan out of the oven, and pour the mixture into the oiled skillet. Place back in the oven and bake for 25 – 30 minutes.

Once cooked, remove from the oven and turn the bread onto a rack to cool before serving.