Catxx's Cornbread Recipe

Name: Catxx's Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup polenta (cornmeal); 1 ½ cups self-rising flour; 2 teaspoons baking powder; ½ teaspoon cracked black pepper; 8 sun-dried tomatoes; 4 egg whites, beaten lightly; ½ cup grapeseed oil; 1 cup soymilk; 1 (130 g) can creamed corn; 6 drops Tabasco sauce

Servings: persons

1 cup polenta (cornmeal)
1 ½ cups self-rising flour
2 teaspoons baking powder
½ teaspoon cracked black pepper
8 sun-dried tomatoes
4 egg whites, beaten lightly
½ cup grapeseed oil
1 cup soymilk
1 (130 g) can creamed corn
6 drops Tabasco sauce

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup polenta (cornmeal), 1 ½ cups self-rising flour, 2 teaspoons baking powder, ½ teaspoon cracked black pepper, and more.

Yes, Catxx's Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Catxx's Cornbread

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