How about we teach you how to prepare a special Christmas dish: Cornbread! This dish is famous for being the “most-eaten” dish on Christmas eve! So get cooking and let us know how it turns out!
- 320g stone-ground yellow polenta
- 140g plain flour
- 4 tsp baking powder
- 0.75 tsp fine salt
- 90g unsalted butter, at room temperature, plus more for preparing the pan
- 50g caster sugar
- 2 large eggs, at room temperature
- 575ml milk
1) Preheat the oven to 200C/Gas 6. Butter a 23cm cast iron skillet.
2) In a large bowl, whisk together the polenta, flour, baking powder and salt.
3) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy. Add the eggs one at a time, mixing well between each addition.
4) Add the polenta mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter. Using a rubber spatula, scrape the batter into the prepared skillet and smooth the top.
5) Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 mins. Set aside to cool slightly before serving.
Helwi El Hayet
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