Total Time
40mins
Prep 10 mins
Cook 30 mins

LOVE this bread...an experiment that worked! It's great fresh from the oven, or sliced and grilled for extra crunch....Serve with spicy casseroles and chillis to mop up flavoursome sauces.

Ingredients Nutrition

Directions

  1. Preheat oven to 180C.
  2. Grease rectangular baking tin with olive oil spray, and line with paper.
  3. Sift flour and baking powder into large bowl, then mix in polenta and black pepper.
  4. Rinse (if in oil)& roughly chop sundried tomatoes, and stir into dry ingredients.
  5. Beat oil into egg whites, then add soy milk and Tabasco.
  6. Pour liquid ingredients into dry, add creamed corn and mix well.
  7. Pour mixture into prepared tin, smooth top and bake for about 30 minutes or until golden brown on top.

Reviews

(1)
Most Helpful

I liked it. It had a nice texture, was moist, and was very easy to make. I added 1/2 tsp. salt which was the only change I made. Next time I make it, I'll add a tablespoon of sugar to sweeten it up a bit. Thanks for a nice cornbread recipe, catxx.

Kathy228 November 19, 2004

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