These American corn loaves made with polenta are quick to make and freeze-able too. Enjoy them warm or cold.
Serves: 8
Skill level: Easy peasy
Costs:Cheap as chips


    • 50g (1¾oz) Parmesan cheese, grated
    • 250g (8oz) plain flour
    • 250g (8oz) cornmeal (polenta)
    • 1 level tbsp caster sugar
    • 4 level tsp baking powder
    • ½ level tsp salt
    • 400ml (14fl oz) milk
    • 1 large egg
    • 2tbsp olive oil
    • 8 x 200ml (7fl oz) mini loaf tins,buttered


    1. Preheat the oven to a gas mark 7 or220°C.
    1. Reserve a little of the Parmesan for the topping. Put the rest of the cheese in a bowl and add the flour, cornmeal, sugar, baking powder and salt, and stir well to mix it.
    1. Lightly beat together the milk, egg and olive oil. Pour into the dry ingredients and stir together.
    1. Divide the mixture between the mini loaf tins and place them on a baking tray. Sprinkle the reserved cheese over the top.
    1. Bake the loaves in the centre ofthe oven for 20-25 mins, or until they have risen and are an even, golden colour.
    1. Remove the loaves from the oven and leave them to cool in the tins for a few minutes, then transfer them to a wire rack. Serve the loaves warm or cold.

The loaves may be packed in a freezer bag and frozen for up to 3 months. Allow to defrost and refresh them in a hot oven for a few minutes before serving.

Nutritional information per portion

fat 9.0g saturates 3.0g calories 318(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.