Ideal for breakfast or brunch, this simple cornbread courtesy of TREX is served topped with smashed avocado and crispy bacon rashers.
Preparation 30 minutes
Cooking 40-45 minutes
Makes approx. 20 pieces
- 100g TREX
- 375g plain flour
- 200g fine polenta
- 1tsp salt
- 4tsp baking powder
- 110g caster sugar
- 2 large eggs, beaten
- 4tbsp natural yogurt
- 400ml milk
- 198g can sweetcorn, drained
To serve:
- Ripe avocados
- Crispy bacon rashers
- Finely sliced red chilli (optional)
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6. Lightly grease a 25 x 30cm baking tin or roasting tin with TREX and line with baking paper.
2 In a large mixing bowl, beat together the TREX, flour, polenta, salt, sugar, eggs, yogurt and milk to give a smooth batter. Stir in the sweetcorn.
3 Transfer the mixture to the prepared baking tin and bake for 40-45 minutes until golden brown and springy to the touch. Cool in the tin.
4 Serve each portion with mashed avocado and crispy bacon rashers, with a little fresh red chilli, if you like.
Cook’s tips:
Measure the TREX into your mixing bowl and allow it to come to room temperature for a few minutes so that mixing is easier.
Wrap the cornbread in greaseproof paper or foil and keep it in an airtight tin in a cool place for up to 5 days. If you wish, freeze some of the cornbread for up to 3 months.
