Yelly Eats

Easy-peasy cornbread V2!

I did a slow-cooked joint of pork on the weekend.  I haven’t used my dry rub recipe in ages and I thought it was time I did.  I dusted off the dry rub recipe and had a critical look at ingredients.  I did a little tweaking and the pork turned out even better than I remembered.  The barbecue sauce that was made out of the leftover barbecue rub tasted even better as well.

But the dry rub recipe wasn’t the only recipe that experienced a few tweaks.  When one does a slow roast with barbecue sauce, the best accompaniment is cornbread.  I looked at my original cornbread recipe and I thought the flavours needed enhancing.  The new recipe has a better sweet-salty balance and I love my cornbread slightly crumbly and this new tweak added the right amount of crumble to my cornbread.

Here’s the tweaked recipe:


  • 200g polenta (fine ground)
  • 150g all-purpose flour
  • 120g sugar
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 280ml buttermilk
  • 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 18-20 squares.