Cornbread
Cornbread
Ingredients
- 1 cup coarse polenta (not instant), plus extra to sprinkle
- 3/4 cup (115g) plain flour
- 1/4 cup (55g) caster sugar
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 cup grated vintage cheddar
- 1 small red chilli, seeds removed, very finely chopped
- 1 1/4 cups (310ml) buttermilk
- 1 egg
- 40g butter, melted
Instructions
- 1
Preheat oven to 180°C. Grease and line base of a 25 x 11cm loaf pan.
- 2
Place polenta 1 cup coarse polenta (not instant), plus extra to sprinkle, flour 3/4 cup (115g) plain flour, sugar 1/4 cup (55g) caster sugar, baking powder 1 1/2 tsp baking powder, bicarbonate of soda 1 tsp bicarbonate of soda, cheese 1 cup grated vintage cheddar, chilli 1 small red chilli, seeds removed, very finely chopped and 1 teaspoon of salt in a bowl, and stir to combine.
- 3
In a separate bowl combine buttermilk 1 1/4 cups (310ml) buttermilk, egg 1 egg and butter 40g butter, melted, then add to dry ingredients. Mix together, then pour into pan, sprinkle some extra polenta on top and bake for 30 minutes or until a skewer inserted into the centre comes out clean.
30 min - 4
Serve warm, sliced, with the bean chilli (see related recipe).