Name: Buttermilk and cheese corn bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Baking
Ingredients: 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; 2 green chillies finely chopped; 250 ml crème fraîche; salt and freshly ground black pepper

Recipe Disclaimer

Tap for method

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

Tap for ingredients

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.