Cheesy Cornbread French Toast with Bacon and Avocado

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.