• 1 c self-raising flour
• 1 cup instant polenta
• 1 tbsp sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 eggs at room temperature
• 1 cup milk
• ¼ vegetable oil

Preheat the oven to 180C and grease and line a 20 cm square cake tin. Combine the flour, polenta, sugar, baking powder and salt in a large bowl.
Whisk the eggs, milk and oil. Stir into the dry ingredients until just combined, then pour into the prepared tin. Bake for 20 mins or until firm and golden. Cool slightly and then cut into slabs. Chopped coriander can also be added if you want an extra ‘herby zing’.