Name: Hot water cornbread recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 20
Ingredients: 2 cups polenta; 1 cup plain flour; 2 tsp baking powder; 2 tsp salt; 2 tbsp caster sugar; 3 eggs, lightly beaten; 1 1/2 cups hot water

by Greer Worsley Last updated on 05/07/2020

You can whip up this more-ish hot water cornbread with ingredients that you have on hand with minimum effort and maximum taste. It’s delicious on its own served with butter and would be a a great accompaniment to any homestyle casserole or soup. - Greer Worsley

Ingredients

2 cups polenta
1 cup plain flour
2 tsp baking powder
2 tsp salt
2 tbsp caster sugar
3 eggs, lightly beaten
1 1/2 cups hot water

Method

Step 1

Preheat oven to 180C. Line a slice tin with baking paper.
Step 2

In a medium bowl, whisk together the dry ingredients. Add eggs and stir to combine. Pour in some of the hot water and mix well. Continue adding water gradually until you have a smooth liquid batter. Pour into prepared tin and bake for 30 minutes.
Step 3

Slice into squares and serve with butter while still warm.