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Baked beans with cheese cornbread
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Savory cornbread pairs perfectly with nutritious baked beans.
Ingredients:
  • 4 bacon rashers, rind and excess fat removed, finely chopped
  • 1 medium brown onion, halved, finely chopped
  • 2 tsp dry mustard powder
  • 1 x 400g can borlotti beans, drained, rinsed
  • 1 x 240g can cannellini beans, drained, rinsed
  • 1 x 400g can whole peeled tomatoes
  • 250ml (1 cup) vegetable liquid stock
  • 44.40 gm tomato paste
  • 26.60 gm treacle
  • 2 dried bay leaves
  • Salt & freshly ground black pepper
  • Melted butter, to grease
  • 340g (2 1/4 cups) self-raising flour
  • Pinch of salt
  • 120g (2/3 cup) polenta (cornmeal)
  • 375ml (1 1/2 cups) milk
  • 120g butter, melted
  • 2 eggs, lightly whisked
  • 120g (1 1/2 cups) coarsely grated tasty cheddar
Instructions:
  • Preheat your oven to 190°C. Grease an 11 x 21cm loaf pan by brushing melted butter on the base and sides.
  • In a large bowl, mix flour and salt. Add polenta, milk, melted butter, and egg, and mix well. Fold in cheddar. Transfer mixture to a pan and bake for 40 minutes until a skewer inserted in the center comes out clean. Let cool on a wire rack for 5 minutes after removing from the oven.
  • Heat oil in a 1.5L (6-cup) ovenproof dish over medium-high heat. Add bacon and onion, cook for 3 minutes until onion softens. Stir in mustard powder, cook for 30 seconds until fragrant.
  • Combine the borlotti and cannellini beans, tomatoes, stock, tomato paste, treacle, and bay leaves in a pot. Crush the tomatoes with a wooden spoon as you stir. Bring to a boil. Cover tightly and bake in a preheated oven for 30 minutes. Uncover, stir occasionally, and cook for an additional 15 minutes until the sauce slightly thickens. Season with salt and pepper to taste.
  • Cut the cheese cornbread into thick slices, then arrange them on serving plates. Serve right away alongside some delicious baked beans.

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