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Cheese & salad onion corn bread
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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.
Typical values per serving:
for 6 including serving suggestion