Yelly Eats

Easy-peasy sweet cornbread

I love sweet sticky spare ribs and slow-cooked brisket.  And cornbread seems to be one of he best side dishes to this.  After much searching and tweaking, I’m finally able to swear by a recipe.  I love my cornbread sweet as I have a sweet tooth (a very bad thing for a diabetic to have!).  So I eat this in reasonable quantities.  But it is oh-so-yummy!  It’s a recipe I’m proud to share with you.

Sweet cornbreadIngredients:

  • 160g polenta (fine ground)
  • 125g all-purpose flour
  • 100g sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 240ml milk
  • 80ml vegetable oil
  • 1 large egg


  1. Preheat oven to 200C.
  2. Prepare 12 x 7.5 pan by lining with baking paper and greasing with butter and set aside.
  3. Mix polenta, flour, sugar, baking powder and salt in a mixing bowl with a balloon whisk until well-combined.  Set aside.
  4. Beat egg, milk and vegetable oil together until well-combined.  Add to polenta mixture in 3 parts.  Once liquid mixture and dry mixture has been mixed together completely, allow to sit for 30 minutes so that polenta can absorb the liquid.
  5. Place in oven and cook for 20-22 minutes, or until a skewer inserted comes out clean.
  6. This recipe makes 20-24 squares.

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