1 Reviews
100% would make this recipe again

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vegetable oil spray
1 1/2 cup cornmeal (polenta) 200 g
2 1/2 cups milk, partly skimmed, 2% 625 mL
2 cups white flour (all purpose) 260 g
1 tbsp baking powder 8 g
1 tsp salt 5 g
2/3 cup sugar 140 g
2 eggs size large
1/2 cup canola oil 125 mL


  1. Preheat the oven to 200°C/400°F. Spray a 9x13 inch baking dish.
  2. In a small bowl, combine cornmeal and milk. Let stand for 5 min.
  3. Meanwhile, in another bowl, whisk together flour, baking powder, salt, and sugar. Mix in the cornmeal mixture. Add the eggs and oil and mix well, until a smooth consit\stency is obtained.
  4. Transfer the batter to the prepared baking dish then bake in the middle of the oven for about 30-35 min, or until the bread is done. Check for doneness with a toothpick or knife to see if the bread is cooked through.
  5. Take the baking dish out of the oven and let stand at least 30 min before removing the bread from the dish. After removing the bread, let it cool on a wire rack or serve warm.

Nutrition Facts Table

per 1 serving (90 g)


% Daily Value




9 g

14 %

Saturated 1.3 g
+ Trans 0.2 g

7 %


30 mg


190 mg

8 %


32 g

11 %


2 g

9 %


11 g

Net Carbs

30 g


5 g

Vitamin A

5 %

Vitamin C

0 %


8 %


8 %


This recipe is :
Diet-related health claims  :
Good source of  :
Folacin, Selenium
Source of  :
Calcium, Fibre, Iron, Magnesium, Manganese, Niacin, Omega-3, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Milk and Alternatives 0
Meat and Alternatives 0
Fats 1 ½
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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