Ingredients Jump to Instructions ↓

  1. 1 3/4 cups polenta

  2. 2/3 cup plain flour

  3. 3 teaspoons baking powder

  4. 1/4 cup caster sugar

  5. 1/2 teaspoon Mexican chilli powder

  6. 1 2/3 cups buttermilk

  7. 1 tablespoon extra light olive oil

  8. 1 egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm square (base) cake pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Combine polenta, flour, baking powder sugar and chilli powder in a bowl. Make a well in centre. Add buttermilk, oil and egg. Stir to combine. Spread mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn out on to a wire rack to cool. Serve.


Send feedback