Cheese & salad onion corn bread

  • Preparation time: 15 minutes
  • Cooking time: 45 minutes
  • Total time: 1 hour

Serves: 4 - 6

Ingredients

225g Polenta Valsugana
100g self raising flour
1 tsp baking powder
Pinch chilli flakes (optional)
150ml natural yogurt
150ml whole milk
50g butter, melted
2 large Waitrose British Blacktail Free Range Eggs, beaten
70g mature Cheddar cheese, grated
Bunch salad onions, washed, trimmed and finely chopped
150g frozen sweetcorn, defrosted

TO SERVE
2 ripe avocados
8 rashers smoked back bacon

Method

1. Preheat the oven to 200°C, gas mark 6. Lightly oil a 22cm round or square cake tin.

2. Place the polenta, flour, baking powder, chilli flakes (if using) and a pinch of salt in a bowl. In a large jug, mix together the yogurt, milk, butter and eggs. Pour this over the flour mixture, then stir in the cheese, salad onions and sweetcorn, mixing well until you have a very thick batter consistency. Pour the mixture into the cake tin and bake for 45 minutes until golden and firm to the touch, and when a skewer inserted into the middle comes out clean.

3. Serve the corn bread warm with wedges of avocado and crispy grilled bacon.