Summer Berry Cornbread Pudding

A nice summery twist on cornbread! I recently travelled across U.S.A. for the first time and became addicted to cornbread. Since coming back, I've been experimenting with different recipes, and this is one of my favourites. It's nice on its own, with custard for dessert or milk for breakfast. It's easily made wheat/gluten free by using spelt or rice flour, or lactose free with soy yogurt. Hope you like it!

• Ready In: 45 mins
• Serves: 9
• Yields: 9 squares

Ingredients

• 1 1⁄4 cups polenta (cornmeal)
• 1⁄3 cup flour
• 1 1⁄2 teaspoons baking soda
• 1⁄4 cup sugar (more if you want it sweeter)
• 2  cups berries (about 400g. Can use frozen, don't need to defrost)
• 1 1⁄4 cups buttermilk or 1 1⁄4 cups yogurt
• 1  egg

Directions

1. Preheat oven to 325 degrees. Stir dry ingredients together, and stir in berries.
2. Mix wet ingredients in separate bowl, then add to dry and stir until combined.
3. Pour into 8x8 pan sprayed with cooking spray and bake for 35-40 minutes. covering if it gets too brown.