|125 ml||self-raising flour|
|125 ml||maize meal — or polenta|
|45 ml||brown sugar|
|125 ml||mature cheddar cheese — grated|
|125 ml||LANCEWOOD® Buttermilk|
|60 ml||butter — melted|
|2||green chillies — finely chopped|
|250 ml||crème fraîche|
|salt and freshly ground black pepper|
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.
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