1½ cups self-raising flour
1 cup polenta
1 cup cornflour (you could also use semolina or more polenta)
1 tsp baking soda
2 tsp baking powder
½ cup butter, melted
¼ cup extra virgin olive oil
¾ cup sugar
½ cup honey
4 large eggs
2 cups milk
Preheat your oven to 190°C.
To a bowl, add the flour, cornflour, polenta, sugar, baking powder and bicarb. Use a whisk to combine dry ingredients.
Add eggs, 1½ cups of milk, butter, oil, honey and eggs. Use a wooden spoon to combine to form a smooth, thick batter. If it’s a little dry add the reserved milk.
Brush a teaspoon of olive oil into a 2.5 L baking dish, and add the batter.
Bake in the preheated oven for 30 minutes.
The top should be golden brown and the edges should pull away from the edges of the pan.
Remove from the oven and let cool for 5-10 minutes before slicing and serving. This is best served right away so the edges are nice and crispy.
Top with additional butter and honey to serve.