top of page
Cheddar and sweetcorn bread


Contributed by Sue Smedley



125 g polenta

100 g plain flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

250 ml yoghurt or buttermilk

1 egg

3 tblsp honey

3 tblsp softened butter or vegetable oil

kernels from 2 cobs of corn (or same amount frozen)

1 big handful of grated cheddar cheese



Oven: 180 C or gas mark 4


1. Grease a round baking dish (about 8 inches / 20 cm).

2. Mix the dry ingredients in a medium bowl.

3. Combine the remaining wet ingredients.

4. Stir the wet into the dry, mixing just enough to combine.

5. Spread the mixture into the baking dish.

6. Bake for about 20 minutes or until the centre is just firm.


bottom of page