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Cheesy Cornbread

With Devondale Vintage Cheese, Devondale Butter and Devondale Full Cream Milk


  • 170g  Instant polenta meal
  • 115g  Plain flour
  • 75g  Caster sugar
  • 1 tsp Sea salt
  • 2  Eggs
  • 1 tbs  Baking powder
  • 180g  Devondale Butter, melted
  • 350ml  Devondale Full Cream Milk
  • 150g  Devondale Vintage Cheddar Cheese, grated


  1. Preheat oven to 200°C and line the base of a 1L volume loaf pan with baking paper.
  2. Mix all dry ingredients in a large bowl and make a well in the centre.
  3. Whisk eggs, melted Devondale Butter and Devondale Full Cream Milk in a jug, add to the dry ingredients and mix until combined. Fold in the Devondale Vintage Cheddar Cheese.
  4. Pour into the lined loaf pan and bake for 50 minutes or until bread is golden brown and pulls away from the side of the pan.
  5. Stand bread in the pan for 5 minutes before turning out and cutting into slices.

Serving Tip
Serve warm with infused Devondale Butter.