Name: Corn and cheese bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 150 gram instant polenta or finely ground cornmeal; 150 gram self-raising flour; 1 1/2 teaspoon baking powder; kernels from 2 cooked corn cobs; 50 gram tasty cheddar-style cheese, grated; 1 teaspoon cumin seeds, dry roasted and roughly crushed; 1 cup buttermilk; 2 eggs; 1/4 teaspoon chilli paste; 25 gram butter, melted; salt and freshly ground black pepper; flaky sea salt and chilli flakes, to sprinkle (optional)

Corn and cheese bread

Corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

Serves 6

Prep

15M

Cook

20M

Total

35M

This recipe first appeared in Food magazine issue 86.

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Ingredients

150 gram instant polenta or finely ground cornmeal

150 gram self-raising flour

1 1/2 teaspoon baking powder

kernels from 2 cooked corn cobs

50 gram tasty cheddar-style cheese, grated

1 teaspoon cumin seeds, dry roasted and roughly crushed

1 cup buttermilk

2 eggs

1/4 teaspoon chilli paste

25 gram butter, melted

salt and freshly ground black pepper

flaky sea salt and chilli flakes, to sprinkle (optional)

Method

1.Preheat the oven to 220°C and line a 27cm x 17cm baking pan with baking paper.

2.Place the polenta, self-raising flour and baking powder in a large bowl and mix to combine. Add the corn kernels, cheese and cumin seeds.

3.In another bowl combine the buttermilk, eggs, chilli paste and melted butter and season well with salt and pepper.

4.Add the buttermilk mixture to the dry ingredients and gently mix to just combine. Spoon into the prepared pan and bake for 20 minutes, or until the bread is golden and just firm to touch. Sprinkle with flaky sea salt and chilli flakes before serving, if desired.