Cheddar Leek Parmesan Cornbread (For Soup)
This is so simple, but so delicious - a cheese stuffed, buttery, bacon studded loaf to rip and tear and plunge into piping hot soup.
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Cooking tools:
- Loaf pan
- Fine-mesh sieve
- Pastry brush
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Grater
- Aluminum foil
Ingredients
- 1 packet streaky bacon
- 130g fine yellow cornmeal
- 130g plain flour
- 50g golden caster sugar
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp flaked sea salt
- 190g sour cream
- 120g buttermilk
- 3 small eggs
- 60g melted butter
- 150g grated cheddar
- 40g finely grated parmesan
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