Succotash stew with sweetcorn cornbread recipe | delicious. magazine

Ingredients

• 350g podded broad beans, fresh or frozen
• 2 tbsp sunflower oil
• 200g smoked bacon lardons
• 50g butter
• 1 medium onion, chopped
• 25g plain flour
• 500ml homemade chicken or vegetable stock
• 250g waxy potatoes, cut into 1cm dice
• 450g sweetcorn kernels (from about 3 large cobs)
• 250g courgettes (1 large or 2 small), topped, tailed and cut into 1cm dice
• 400g can butter beans, drained and rinsed
• 100ml double cream
• 2 tbsp chopped chives
• For the cheese and sweetcorn cornbread
• 25g butter, melted, plus extra for greasing
• 140g plain flour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tbsp caster sugar
• 1 tsp salt
• 125g dried polenta
• ½ tsp chilli flakes
• 75g smoked or extra mature Cheddar, finely grated
• 3 spring onions, chopped
• 2 medium free-range eggs, beaten
• 150ml whole milk
• 150ml buttermilk (or extra milk)
• 150g fresh sweetcorn kernels (from
• 1 large cob or 1-2 medium)