Cheese and herb cornbread

Makes: 1 Prepare & Cook:

Ingredients

  • 200g Red Fox Red Leicester Cheese, grated
  • 80g spinneysFOOD Diced White Onion
  • 195g can sweetcorn, drained
  • 2 tbsp spinneysFOOD Dill fronds, hard stalks removed
  • 1 tbsp finely chopped spinneysFOOD Parsley leaves
  • 250g fine polenta
  • 100g spinneysFOOD Self-Raising Flour
  • 1 tbsp spinneysFOOD Caster Sugar
  • 80g unsalted butter, melted and cooled
  • 400ml whole milk
  • 2 spinneysFOOD Free Range Eggs
  • spinneysFOOD Smoked Salmon, to serve (optional)
  • cream cheese and dill, to serve (optional)

Method

  1. Preheat the oven to 170°C, gas mark 3. Line a 900g loaf tin with baking paper.
  2. In a large bowl, combine the grated cheese, onion, sweetcorn, dill, parsley, polenta, flour and sugar. Season with a pinch of salt and ½ tsp pepper, stir well to mix then set aside.
  3. Whisk the melted butter, milk and eggs together in a separate bowl. In thirds, stir the liquid into the dry mixture, making sure it’s fully incorporated before adding more.
  4. Pour into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
  5. Serve straight away with smoked salmon, cream cheese and dill, if you like, or enjoy the next day.

Also Try

You might like one of these related recipes