Ingredients

Cornbread

• ½ cup fine instant polenta
• ½ cup parmesan, grated
• 1 tbsp caster sugar
• 1 tsp salt
• 1 cup self raising flour
• 2 tsp rosemary, chopped
• 1 egg, beaten
• 1 ¼ cup milk
• ¼ cup melted butter 

Green Shot butter

• ½ scoop of Green Shot 
• 100g butter, softened

Method

Preheat the oven to 180°C.   

Line a 11 x 24cm loaf tin with baking paper.  

In a bowl combine all the dry ingredients and make a well in the center.  Pour in the wet ingredients and stir gently until just combined.   

Tip into the loaf tin and bake for 25-30 mins until springy to touch and the skewer comes out clean.   

Allow to cool in the tin for 30 mins.   

While the cornbread is cooling, mix together the softened butter and Green Shot until smooth and spoon into a serving dish.  

Place the cornbread on a serving board and serve while still warm with the Green Shot butter. 

Note: this mixture can also be cooked as muffins, simply reduce the cooking time to 15-20mins