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Buttermilk and cheese corn bread


buttermilk corn bread

Ingredients 13
Servings 6
Time 15 mins

Ingredients

  • For the corn bread:
  • 125
    ml
    self raising flour
  • 125
    ml
    polenta
  • 45
    ml
    brown sugar
  • 125
    ml
    mature cheddar cheese - grated
  • 1.25
    ml
    salt
  • 125
    ml
    buttermilk
  • 1
    large egg
  • 60
    ml
    butter - melted + extra
  • For the chilli crème fraiche:
  • 2
    green chillies - finely chopped
  • 250
    ml
    crème fraiche
  • salt and pepper
 

Method

20 mins
 

For the cornbread, preheat the oven to 170°C and grease a 13cm ovenproof skillet or cast iron pan with nonstick cooking spray. 


Whisk all of the ingredients together until smooth. 


Pour it into the pan and smooth out the top; brush with some melted butter and bake, 20 mins. 


Cool for 10-15 mins before cutting into 6 wedges.


For the chilli crème fraiche, stir the ingredients together and season it to taste. 


Serve it as a spread with the corn bread. 


Best served with fried eggs and a handful of basil for breakfast. 


TIP: To bake regular cornbread squares, simply double the recipe and bake it in a 20cm x 20cm cake tin for 20-25 mins. 


Cool and serve in squares.




ALSO TRY:

Cheese and onion tray bread

60 min Place the flour, yeast, sugar, salt, about 300ml of the water and oil in a bowl and mix well to combine and a dough has formed.

 

Read more on: bread  |  baking
 

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