Winter has officially arrived in Cabarita Beach! And whilst home with sick boys this mama needed a baked treat that could double for sweet or savoury!
So a quick phone call to my beautiful sister and I had a cornbread recipe to try!
I ate it with avocado and egg for a morning snack and then nut butter, strawberries, lsa and honey for the sweeter needs of the afternoon snack…
Both perfectly amazing!
1 cup cornmeal – finely ground polenta
1 cup plain flour
2tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup natural yoghurt
3 tbs honey
3 tbs melted butter
Preheat oven to 180 degrees
Line a loaf pan with baking paper
Combine dry ingredients and wet ingredients separately
Stir wet ingredients in to dry
Transfer to lined pan
Bake for approx 30 mins or until browned, springs back when lightly pressed in the center, and begins to pull from pan sides.
Also great toasted the next day when not in it’s first flushes of freshness!