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    Cheese & salad onion corn bread

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    Cheese & salad onion corn bread

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

    Serves: 4 - 6


    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

    2 ripe avocados
    8 rashers smoked back bacon


    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.

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