Mexican Parmesan Cornbread
|Polenta||11 Ounce (2 cups / 350 gram)|
|All purpose flour||8 Ounce, sifted (2 cups / 250 gram)|
|Baking powder||2 1⁄2 Teaspoon|
|Tasty cheese||4 Ounce, grated (125 gram, mature Cheddar)|
|Grated parmesan cheese||2 Ounce (60 gram)|
|Pitted black olives||12 , sliced|
|Sun dried tomatoes||12 , chopped|
|Canned sweet corn kernels||3 1⁄2 Ounce, drained (100 gram)|
|Green peppers||3 , finely chopped (bottled)|
|Eggs||2 , lightly beaten|
|Milk||8 Fluid Ounce (1 cup / 250 milliliter)|
|Yogurt||5 Ounce (3/4 cup / 155 gram)|
|Vegetable oil||2 Fluid Ounce (1/4 cup / 60 milliliter)|
1. Place polenta, all purpose flour and baking powder in a bowl. Add tasty (mature Cheddar) cheese, Parmesan cheese, olives, sun-dried tomatoes, sweet corn and green peppers in a bowl and mix to combine.
2. Combine eggs, milk, yogurt and oil. Add egg mixture to dry ingredients and mix until just combined.
3.Pour mixture into a greased 20 cm / 8 in springform pan and bake at 180° C / 350° F / Gas 4 for 1 hour or until bread is cooked when tested with a skewer.