For when you need a delicious cheesy bread snack! If youâve never had it before, cornbread has a bit of an unusual texture in that it might seem a little dry from the polenta, so itâs best you eat it fresh from the oven. However I also realised putting it in the toasted sandwich machine/grill makes it sooo good, and slathered in butter of course đđ˝đđ˝đđ˝ Enjoy!
Cornbread
150g butter, melted
2 eggs
1 cup milk
1 Tbsp honey
1 1/4 cup flour
3/4 cup cornmeal (might find it as polenta in your supermarket)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups grated cheese
2 tsp chilli flakes, or 2 finely chopped chilli
Spicy Honey Butter
100g butter
2 tsp honey
1 tsp chilli flakes or chilli oil
Pinch of salt or flaky salt
Preheat oven to 180°C. Line a square baking dish with baking paper.
Place melted butter in a large bowl with eggs, milk and honey and whisk to combine.
In a second bowl mix together flour, cornmeal, baking powder, baking soda, salt, half the grated cheese (saving some for topping) and chilli.
Pour the dry mix into the wet mix and use a spatula to combine.
Transfer mixture to baking dish and bake for about 25 minutes, until a knife inserted comes out clean.
Make sure butter is soft enough to spread, and mix with honey, chilli and salt to serve with cornbread.
Top tip, this cornbread is so good cut in half and toasted in the grill/toasty machine đ
