Merchant Gourmet

Instructions

1.Preheat your oven to 220°C / Gas6

2.Grease your muffin tin with melted butter, set aside

3.Get a large bowl; add the milk, eggs and 50g melted butter. Whisk together

4.In a separate bowl, combine polenta, cornflour, baking powder, caster sugar and salt. (The reason the dry ingredients are in a separate bowl is so that they can be well mixed now and then they don’t need a lot of mixing when you add them to the liquid which would make the cornbread tougher )

5.Next, add the dry ingredients to the wet then stir with a wooden spoon until they are only just combined. If you mix it too much the polenta bread will be tough

6.If you want to add any of the different flavours I suggest; put a few spoonfuls of the mixture into a separate bowl, gently mix with the extra ingredients then spoon each individual into a muffin tin

7.Once all of the mixture is in the muffin tins, bake for 15 minutes or until golden and just barely firm enough for a skewer to come out of the centre dry.