Cheddar Cheese Cornbread


These savoury bread slices are a perfect braai-side snack, teatime treat or accompaniment to your dinner. Pack any leftovers, buttered, in lunch boxes for a delicious take on a cheese sarmie.

Prep Time: 10 mins

Cook Time: 45 mins

8 servings


    1. Preheat oven to 200°C.
    2. Line a 20 cm cake tin with greased baking paper and set aside.
    3. In a large mixing bowl, whisk together PediaSure® Vanilla, flour, polenta, baking powder, and salt.
    4. In a small mixing bowl, whisk together milk, egg, and oil. Add to dry mixture and stir just until combined.
    5. Add sweetcorn kernels and 3/4 cup grated cheese and gently fold into mixture. Pour mixture into pan and scatter remaining cheese on top.
    6. Bake for 20 to 22 minutes, or until a toothpick inserted into centre of bread comes out clean. Cool slightly and cut into slices. Cool completely and store any remaining bread in an airtight container.


The cooking process and any change in temperature, particularly when heating, may affect the product composition with the loss of certain ingredients. Physical stability of the product may be also affected.


1/3 cup PediaSure® Vanilla

1 cup cake flour

3/4 cup polenta

2 tsp baking powder

1/4 tsp salt

1 tsp salt

1 cup low-fat milk

1 large egg

4 tbsp vegetable oil

1/2 cup sweetcorn kernels (if using frozen, thaw, drain well, and pat dry with paper towels)

1 cup grated cheddar cheese, divided


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