A winter staple, made easy!

Behind the neon lights, 70’s murals and sunken in booths is a delectable range of bar nibblies available at one of Redfern’s most beloved adult sanctuaries – Misfits. Head chef Luke Churchill has thankfully shared their Corn Bread recipe that’s part of their menu refurbishment. Whether you’re hosting a dinner event or you want to whip up something quick, Misfits Corn Bread recipe is destined to be a crowd pleaser.


130g sugar
4 eggs
450g soften butter
400ml buttermilk
300g fine polenta
260g flour
3tsp baking powder
35g mapleĀ 


  1. Preheat oven to 160 degrees and grease a bread tin.
  2. Combine all ingredients into a bowl and mix well.
  3. Pour mix into the bread tin and place into oven.
  4. Bake bread for 25 minutes.
  5. Slice and serve with butter.