Cheesy cornbread
PREP + COOK TIME 1 HOUR 20 MINUTES SERVES 8
1 ¼ cups (210g) fine instant polenta
¾ cup (110g) self-raising flour
1 teaspoon baking soda
1 ½ cups (375ml) buttermilk
100g butter, melted
2 eggs
1 cup (160g) corn kernels (see tip)
1 ½ cups (180g) grated cheddar cheese
2 spring onions, sliced thinly, plus 1 extra
2 long red chillies, seeded, sliced thinly
Salt and ground black pepper
1 Preheat oven to 200°C/ 180°C fan. Butter a 13cm x 23.5cm loaf pan. Dust with a little polenta.
2 Combine the remaining polenta, flour and baking soda in a large bowl. Whisk buttermilk, butter and eggs in a jug. Whisk buttermilk mixture into dry ingredients. Stir in corn, cheese, chopped spring onion and chilli. Season with salt and pepper.
3 Pour mixture into prepared loaf pan. Top with extra spring onion lengthways.
4 Bake cornbread for 45 minutes. Cover loosely with foil, then bake for a further 25 minutes
