1½ cups plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons sea salt
1 cup instant polenta
1 tablespoon finely chopped thyme or rosemary
2 tablespoons caster sugar
1½ teaspoons smoked paprika
pinch of chilli powder or cayenne pepper
1 cup grated Cheddar cheese
1 cup frozen corn kernels, thawed
1 cup milk
2 tablespoons canola oil
200 grams cottage cheese
3 tablespoons milk
butter and vegetable oil for cooking
hot cooked bacon (we use Freedom Farms)
1 avocado, peeled and sliced
handful of baby salad leaves
purchased tomato chilli jam or relish
Preheat the oven to 180˚C.
Grease a 24 cm square cake tin and line the base with baking paper.
Sift the flour, baking powder and soda together into a large bowl and stir in the salt, polenta, thyme, sugar, paprika, chilli powder, cheese and the corn kernels.
Whisk the eggs, milk, oil and cottage cheese together then add to the flour mixture. Using a large metal spoon, fold together until well combined but don’t over mix.
Spoon the batter into the tin and smooth the top.
Bake for 23-25 minutes until the top is golden and the bread is firm to the touch. Don’t overcook or the bread will be dry.
Cool completely before removing from the tin.
To assemble: Cut the cornbread into 2 cm thick slices. Beat the eggs and milk in a shallow dish and season well. Dip both sides of the bread in the egg, letting the excess drip off.
Heat a sauté pan with a little butter and oil and cook the cornbread until golden and crusty on both sides. Drain on kitchen towels.
To serve: Layer the cornbread, bacon, avocado and salad leaves on each plate and serve with the tomato jam. Serves 4 with leftover cornbread
Cook’s tips: Cornbread will keep well wrapped in plastic wrap for 3 days in the fridge or 1 month in the freezer.
Avoid using tinned sweetcorn kernels as they have already been cooked and are too soft for this recipe.