Made some cornbread last night to see how it would go. User a recipe from www.taste.com (best website EVER). I made this in a slice tin as that's what the recipe called for, however I realise now as I'd be using it in place of regular bread I should have used a loaf tin lol. Next time. http://www.taste.com.au/recipes/19991/mexican+cornbread Ingredients - 1 3/4 cups polenta - 2/3 cup plain flour (Gluten Free) - 3 teaspoons baking powder - 1/4 cup caster sugar - 1/2 teaspoon Mexican chilli powder - 1 2/3 cups buttermilk - 1 tablespoon extra light olive oil - 1 egg, lightly beaten 1.5. Pre-heat oven to 180 Degrees. 1. Mix polenta, flour, sugar, baking powder and Mexican chilli powder in a bowl. When I found this recipe I read as far as needing polenta, bought that and assumed I'd have everything else at home.... I was wrong. But who needs to buy pre mixed powder when you have the internet readily available. http://www.masterfoods.com.au/Produ.../83/ProductId/1525/Mexican-Chilli-Powder.aspx I'll probably get some now but if you're looking to try some for a once off this was pretty tasty! 2. Add to your dry mix: Egg, oil and buttermilk. Again, didn't read very well and don't have any buttermilk. Got the 1 2/3 cups of milk and added a bit more than a tablespoon of vinegar, left it to sit for like 20 minutes and was good to go. http://www.vinegarbook.net/Buttermilk_substitute.shtml 3. Add to the pan and cook for ~40 min (until a fork comes out clean and dry) *tip* if you're going to cut it up, do it whilst it's still warm as it's very.... brittle once it cools. pix Click to view full size! Click to view full size! I'll add some more when I make a loaf!