Cheesy cornbread | Women's Weekly Food
Made with polenta and corn kernels, this cheesy yeast-free bread makes a great side for a rich chilli but is just as good on it's own (or buttered).
Ingredients
- Cornbread
- 1 1/4 cups (210g) fine instant polenta
- ¾ cup (110g) self-raising flour
- 1 teaspoon bicarbonate of soda
- 1½ cups (375ml) buttermilk
- 100 butter, melted
- 2 eggs
- 1 (160g) corn kernels (see tips)
- 1½ (180g) grated cheddar cheese
- 2 green onions (scallions), sliced thinly
- 2 long red chillies, seeded, sliced thinly
- 1 green onion, extra
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