Cornbread with Mexican-style salad recipe | delicious. magazine
This rich and cheesy cornbread is served with a bright corn and tomato salad to cut through it all. Serve as a snack or nibble to please the masses.
Ingredients
- Melted butter
- 120g fine cornmeal
- 120g self-raising flour
- 1½ tsp caster sugar
- ½ tsp salt
- 275g natural yogurt
- 1 medium free-range egg
- 90g melted butter, plus extra for greasing
- 75g crumbled lancashire cheese
- 2 corn cobs
- ½ tsp olive oil
- Large handful of watercress
- 250g halved cherry tomatoes
- 25g crumbled lancashire
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