Mini Cornbreads

It's time for a Random Recipe challenge and this month Dom from Belleau Kitchen who hosts the challenge has chosen 'First and Last'.  The challenge was to randomly select a cookbook and choose either the first or last recipe of the book or both! It's great to actually have a choice which I was delighted with. I randomly selected a book from my ever growing pile and managed to pick one that I've never baked from before but have enjoyed flicking through for the beautiful pictures and lovely recipes. 

So the first recipe in the book - well there are 2 recipes on the first page and they are ginger, oat and sultana cookies & pecan and cranberry cookies. The last recipe is mini cornbreads with vegetables. I instinctively went for the cookies but I thought I should challenge myself as that's what this is all about. I rarely do any savoury baking so I thought it would be a nice change. Plus I still had polenta left over from making my gluten free millionaire shortbread. 

I am so glad I picked the cornbreads as they are absolutely delicious!! They were really easy to make and it's a great basic recipe to have as you can change the vegetable ingredients to create delicious variations.  The original recipe uses tomatoes and peppers but I chose to make tomato and corn separately. 

 Make the cornbread mixture (polenta, flour, milk, egg yolk, salt,oil and baking powder) and place in the fridge for 30 minutes to allow the polenta to soak up the liquid. 

 Add in a whisked egg white which makes the cornbreads light and fluffy. 

 I used my new silicone mini tartlet tray

 Served warm with dips 

 which would you prefer? Tomato or corn? The tomato was my favourite :) 

Recipe is from Popina Book of Baking by Isdora Popovic, page 141.