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Roasted red pepper and goats’ cheese cornbread
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Quick to prepare and sweetened with a touch of maple syrup, this delicious cornbread is best eaten warm from the pan, or in wedges alongside meaty stews.
100g unsalted butter
250g instant polenta
80g white spelt flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp fine sea salt
3 tbsp maple syrup
2 x 300ml tubs soured cream
100g soft goats’ cheese
170g drained roasted red peppers from a jar, roughly torn
1 red chilli, thinly sliced
1. Preheat the oven to 200 ̊C, gas mark 6. In a 26cm ovenproof frying pan, melt the butter and set aside to cool slightly; if you don’t have an ovenproof pan, use a deep 20cm x 30cm baking dish and melt the butter in the oven instead.
2. In a large mixing bowl, mix together the polenta, spelt flour, baking powder, bicarbonate of soda and sea salt; set aside. In a separate bowl, whisk together the maple syrup, eggs and soured cream.
3. Swirl the cooled butter around the pan (or baking dish) to coat the sides, before pouring it, in a steady stream, into the liquid mixture, whisking to combine. Now add the wet ingredients to the dry and mix well.
4. Pour the batter into the greased pan and smooth the top. Crumble over the goats’ cheese, top with the torn peppers and scatter over the red chilli. Bake for about 35-40 minutes, until set and golden; cover loosely with foil for the final 10 minutes if it’s browning too quickly. Cool slightly before serving warm or at room temperature.
Typical values per serving:
This recipe was first published in January 2017.