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Cheese and chive cornbread
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Cheese and chive cornbread: Crunchy outside, soft inside. Ideal for soaking up stews.
Ingredients:
  • Melted butter, to grease
  • 420g can corn kernels, drained
  • 430g (2 1/2 cups) polenta
  • 160g (2 cups) coarsely grated cheddar
  • 115g (3/4 cup) self-raising flour
  • 20.00 gm caster sugar
  • 2.40 gm salt
  • 40.00 ml chopped fresh chives
  • 625ml (2 1/2 cups) buttermilk
  • 180g butter, melted
  • 3 eggs, lightly whisked
  • Butter, to serve
Instructions:
  • Preheat the oven to 180°C. Grease a 6cm-deep, 12.5 x 24.5cm loaf pan with melted butter.
  • Drain excess moisture from corn on paper towel-lined plate. In a large bowl, mix polenta, cheddar, flour, sugar, and salt. Stir in corn and chives until evenly combined.
  • Combine the buttermilk, butter, and egg, then transfer the mixture into the prepared pan, smoothing the top. Bake for 40-45 minutes or until a skewer poked into the center comes out clean. Serve with an additional dollop of butter on the side.

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