Bake very quick mini cornbread rolls in a pie baker
Ingredients
• 1/4 cup medium ground cornmeal (polenta)
• 1 tbl plain maize cornflour
• 1 tsp baking powder
• pinch salt (optional)
• 1 tbl butter, fat or oil
• water
Method
Heat the pie maker baker up whilst you make the dough for the rolls.
Mix the first 4 ingredients together, add the fat & rub in to a crumbly texture then add enough water to make a soft dough - about the same as scone dough.
Using an ice cream scoop as a measure put a scoop in each depression of the pie baker & close the lid. check after about 3-4 minutes to see if the bottom is golden, turn & bake a further 2-3 minutes.
The timing will depend on the brand of pie maker you have, mine is as above for timing.
Please note that the cornflour you use is maize based not wheat based as the wheat based tends to be heavy on salt.
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