Honey Child’s Tasmanian style Cornbread
- Ingredients….
- 2 cups coarse polenta or white cornmeal
- 1 cup flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon sugar
- ½ teaspoon cayenne pepper
- ½ cup Greek yogurt
- ½ cup freshly boiled water
- 2 large eggs
- 3 Tablespoons butter
- Method…..
- Oven preheated to 200
- Put a metal baking pan or oven safe fry pan on stovetop with the butter.
- Melt on low/medium when melted turn off heat and set aside until needed.
- Add all your dry ingredients to a bowl and whisk to blend.
- Add your boiling water to your yogurt and mix well.
- Add to your dry and mix with a wooden spoon until blended.
- Add your eggs and mix until all comes together.
- Drizzle batter with the melted butter and fold in gently.
- Add batter to warm skillet and back for 22-28 minutes.
- When done it will be golden brown and the aroma heady.
- You can insert a sharp knife in the center to check for doneness.
- There may be a few crumbs.
- Let rest 5 minutes then with a heavy hand butter the daylights out of it while hot.
Handy Dandies
Serve with any meal at anytime of day.
Also delicious with a drizzle of honey or jam, or spicy salsa.
