Rosemary Cornbread

Preheat oven to 200°C/180°C fan-forced. Grease and line a 6cm-deep, 22cm round cake pan with baking paper.

Combine polenta 1 1/2 cups instant polenta, flour 1 cup self-raising flour, sugar 2 tbsp caster sugar, rosemary 1 tbsp finely chopped fresh rosemary leaves and corn 310g can corn kernels, drained, rinsed in a large bowl. Whisk egg 2 eggs and buttermilk 1 cup buttermilk together in a jug. Add to polenta mixture.

Using a metal spoon, stir until just combined. Spread mixture into prepared pan. Brush with butter 20g butter, melted.

Bake for 20 to 25 minutes or until golden and a skewer inserted into the centre comes out clean. Cool slightly. Cut into wedges. Serve.