“Let there be
work, bread, water and salt for all.” - Nelson Mandela
We are
experiencing highly variable Spring weather at the moment: Warm to hot one day,
gray, cool and wet the next. Windy and rainy, then dry and balmy the next.
This cornbread recipe is perfect for those still cool nights when a stew begs
for a bread with a crunchy crust and soft centre, perfect for mopping up rich
sauces!
Cheesy Cornbread
Ingredients
Melted butter,
to grease
420g can corn
kernels, drained
430g polenta
160g coarsely
grated cheddar cheese
115g self-raising
flour
1 teaspoon salt
1/2 teaspoon
white pepper
1/2 teaspoon dry
mustard
2 tablespoons finely
chopped fresh chives
625ml buttermilk
180g butter,
melted
3 eggs, lightly
whisked
Butter, to serve
Method
Preheat oven to
180°C. Brush a 6cm-deep, 12.5 x 24.5cm loaf pan with melted butter.
Place corn on a
plate lined with paper towel to drain excess moisture. Combine the polenta,
cheddar, flour, sugar and salt in a large bowl. Stir in corn and chives until
well combined.
Stir in the
buttermilk, butter and egg. Pour into the prepared pan and smooth the surface. Sprinkle
some chopped chives on top. Bake for 40-45 minutes or until a skewer inserted
into the centre comes out clean. Serve with butter.
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Looks good :-)
ReplyDeleteThis sounds wonderful, Nicholas. Will definitely try this weekend!
ReplyDeleteYummy! Definitely worth trying and it must be quick to make. Givign teh recipe of the sausage rolls I made for a party last week. They were very nice.
ReplyDeleteMmm, looks yummy
ReplyDeleteI'll try this next weekend. Thanks!
ReplyDelete