serves
6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
Cultured Creams
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 125 g butter, melted, plus 20 g extra for frying the bread
- 2 corn cobs
- 1 brown onion, finely chopped
- 3 large green chillies, deseeded & roughly chopped
- 200 g coarse polenta
- 1 cup (150 g) plain flour
- 3 tsp baking powder
- 1 tsp salt
- 3 eggs
- ½ cup (125 ml) yoghurt
- ½ cup (125 ml) milk
- 1 tbsp honey
- 1 cup grated tasty cheese
- Sour cream, to serve
- Smoked paprika, to serve
For the salsa
- 3 tomatoes, finely chopped
- 1 red onion, finely chopped
- 3 coriander sprigs, finely chopped
- 2 spring onions, finely sliced
- 1 garlic clove, finely sliced
- 1 red bird’s eye chilli, deseeded & finely sliced
- 2 limes, juiced
- Salt and sugar, to season
Instructions
- Preheat the oven to 180˚C fan-forced (200˚C standard) and grease a 20 cm square cake tin.
- Heat a medium frying pan over medium heat and add little of the butter. Strip the kernels from the corn cobs and add to the frying pan with the onion and chillis. Cook, stirring, for a few minutes, or until softened. Add the remaining butter and allow it to melt, then remove from the heat and allow to cool for a few minutes.
- In a large bowl, whisk the polenta, flour, baking powder and salt together until well combined. In a separate medium bowl, beat the eggs, yoghurt, milk and honey together.
Add the corn butter mixture and egg mixture to the bowl with the dry ingredients and mix well with a spatula. Add the cheese and stir to combine. - Pour the cornbread batter into the cake tin and smooth the top. Bake for 40 minutes, or until cooked through (test with a skewer). Cool for a few minutes in the tin, then remove from the tin and cool completely on a wire rack.
- For the salsa, in a medium bowl, combine the ingredients together and set aside.
- Just before serving, slice the cornbread and heat a frying pan over high heat with the butter for frying. Fry the cornbread slices on both sides, until golden-brown. Serve the fried cornbread slices with the salsa and a dollop of sour cream. Sprinkle a little smoked paprika over the sour cream to serve.
Photography by Jiwon Kim.
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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.
Stream free On Demand
Cultured Creams
