Buttermilk and cheese corn bread

Illanique Van Aswegen
6 servings Prep: 15 mins, Cooking: 20 mins

By Food24 May 15 2018
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Ingredients (11)

For the buttermilk and cheese corn bread
125 ml self-raising flour
125 ml maize meal — or polenta
45 ml brown sugar
125 ml mature cheddar cheese — grated
1.25 ml salt
125 ml LANCEWOOD® Buttermilk
1 egg
60 ml butter — melted
For chilli crème fraiche
2 green chillies — finely chopped
250 ml crème fraîche
salt and freshly ground black pepper
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Method:

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.



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