Buttermilk and cheese corn bread

6 servings Prep: 15 mins, Cooking: 20 mins By Food24
Tap for method
Tap for method

Ingredients (13)

for the corn bread:
125 ml flour — self-raising
125 ml maize meal — polenta
45 ml brown sugar
125 ml cheddar cheese — mature, grated
1.25 ml salt
125 ml buttermilk
1 eggs — large
60 ml butter — melted
for the chilli crème fraiche:
2 green chillies — finely chopped
250 ml crème fraîche
salt and freshly ground black pepper
Tap for ingredients
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.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.