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Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

Extra Virgin Olive Oil with Sun-dried Tomato & Corn Bread

serving size icon


  • meadow fresh buttermilk , 600ml
  • 2 tbsp Olive Oil
  • 1 c Coarse Yellow Cornmeal or Instant Polenta
  • 1 c Self Raising Flour
  • ½ tsp Salt
  • ½ c Milk
  • 1 c Corn Kernels, drained
  • ½ c Home Brand Sundried Tomatoes
  • 1 egg
  • 1 tbsp Fresh or 1tsp Dried Rosemary, finely chopped


Heat the oven to 200C.

Coat the bottom and sides of a 28cm ovenproof non stick pan with the oil.

Place in the oven to heat for at least 5 minutes.

Combine the cornmeal or polenta, flour, rosemary and salt in a bowl.

Beat together the egg, buttermilk and milk then carefully fold into the flour mixture along with the corn and sun dried tomatoes.

Remove the baking dish from the oven and pour in the batter.

Bake for 30 minutes until set and golden.

Cool on a wire rack.

Slice into wedges and serve with

Home Brand extra virgin olive oil for dipping and olives.

This recipe was sent in by Homebrand of Progressive Enterprises Ltd.


Qty Price
Dallari Polenta Instant
arrow icon exclamation icon Out of stock Out of stock
Wattie's Corn Whole Kernel $2.30 ea
$2.30 ea
Countdown Sundried Tomatoes Halves $5.50 ea
$5.50 ea
Greggs Herbs Rosemary $2.10 ea
$2.10 ea
Meadow Fresh Buttermilk $4.10 ea
$4.10 ea


Qty Price
Countdown Self Raising Flour White $2.19 ea
$2.19 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Milk Standard $2.35 ea
$2.35 ea
Farmer Brown Eggs Dozen Brown Size 7 $4.70 ea
$4.70 ea
Lupi Olive Oil Pure $7.00 ea was $8.60
$7.00 ea was $8.60