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Mexican Parmesan Cornbread

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Everyday, Healthy
Ingredient: 
Pepper
Servings: 
8

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