Chicken Bacon Corn Bread

250g plain flour
1/2 cup polenta
3/4 cup castor sugar
4 rashers Tegel Chicken Bacon, chopped into small pieces
1 cup grated mozzarella cheese
1 tbsp baking powder
1 tbsp chopped parsley
300ml milk
2 eggs
60g melted butter

Sieve the flour into a bowl with the polenta and the castor sugar. Add the cheese, baking powder, parsley and chicken bacon and make a well in the centre.

Whisk together in a separate bowl the milk, eggs and half the melted butter. Pour into the flour mixture and mix gently to combine. Pour into a greased and lined loaf tin and pour the remaining melted butter over the top.

Oven bake at 180˚C for about 25 minutes or until cooked.

Once cooked allow to stand for 5 to 10 minutes before removing from tin. Serve with a fresh salad, in wedges as a snack or with your favourite chunky soup.