serves
6
prep
15 minutes
cook
1:15 hour
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
1:15
hour
difficulty
Easy
level
Ingredients
- 225 g (1½ cups) plain flour
- 3 tsp baking powder
- 2 tsp salt
- 200 g (1¼ cups) polenta
- 1½ tbsp caster sugar
- 75 g tasty cheese finely grated
- 1 tsp freshly chopped thyme leaves
- 3 eggs
- 225 ml buttermilk
- 125 ml (½ cup) Greek yoghurt
- 125 ml (½ cup) olive oil
To serve
- 6 eggs
- 12 bacon rashers
- soft butter
- 20 g baby spinach leaves
Instructions
Preheat oven to 180ºC. Grease and line a 24 cm x 12 cm loaf tin with baking paper.
Place flour, baking powder, salt, polenta, sugar, cheese and thyme into a large mixing bowl and mix well.
Combine eggs, buttermilk, yoghurt and oil in a separate bowl with a fork. Add to flour mixture and stir until just combined. Spoon into prepared tin.
Bake for 1-1¼ hours or until a skewer inserted into the centre comes out clean. Remove from oven and allow to stand for 10 minutes before removing from tin. Allow to cool on a wire rack at room temperature.
Fry the eggs, allowing 1 per serve, and 2 bacon rashers per serve, in a non-stick frying pan until cooked to your liking.
Thickly slice cornbread, then lightly toast 2 slices per serve. Butter toast and sandwich together with egg, bacon, a few spinach leaves and tomato sauce. Serve immediately.
This recipe is from , our better-than-cafe weekend breakfast racket. Bunker in with us.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
