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Polenta & rosemary bread with fresh sweetcorn

Method

  • Preheat oven to 220°C fan forced (240°C normal).
  • Mix the corn with the cornmeal, salt and bicarb until well combined. Make a well in the centre and set aside. 
  • In another bowl, whisk the buttermilk, eggs and rosemary. Pour this into the cornmeal mixture and mix well using a wooden spoon.
  • Then oil and line a baking dish with greaseproof paper and pour in the batter. 
  • Mix together parmesan and cream. Then spread over the top of the batter and cook in the oven for 40-60 mins until a skewer comes out clean.
  • When ready, remove the bread from the oven and allow to rest for at least 10 mins, before removing from the dish. 
  • Serve as is or smeared with butter.
  • nb. The bread can be refrigerated and toasted the next day or so.  
  • from "Kitchen Garden Cooking with Kids" by Stephanie Alexander

Ingredients

  • kernels from 2 sweetcorn cobs
  • 2 cups coarse cornmeal
  • 2 tspn salt
  • 1 tspn bicarb of soda
  • 2 cups buttermilk
  • 2 eggs
  • 2 tbsp finely chopped fresh rosemary
  • olive oil spray
  • 60 gm freshly grated parmesan
  • ¼ cup cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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