I know cornbread usually gets wheeled out with chilli or barbecues, but hear me out—this one’s for breakfast. And it’s so good.
It’s packed with cheese (the good melty kind) and whatever soft herbs you’ve got on hand. Chives, dill, parsley and basil (or a combination thereof) work well, but honestly, anything fresh and green will do.
I like to serve it warm with soft scrambled eggs and maybe a little chilli oil if I’m feeling fancy. It’s the sort of breakfast that feels like you’ve made a bit of an effort, without actually doing anything complicated. And if you happen to have leftovers, a quick toast the next day and you’re winning again.
If you’ve never had cornbread in the morning before, this is your sign:
Ingredients:
- 155g self-raising flour
- 1 TBSP caster sugar
- 2 tsp baking powder
- 1 tsp salt
- 110g fine polenta
- 60 g grated cheddar cheese
- 1 handful chopped mixed herbs (such as chives, dill, parsley, basil)
- 2 eggs
- 250ml buttermilk
- 4 TBSP olive oil
Cheese & Herb Cornbread – here we go:
- Preheat the oven to 180°C & grease a 20 x 10cm loaf tin.
- Sift the flour, sugar, baking powder and salt into a bowl.
- Add the polenta, cheese, herbs, eggs, buttermilk and oil and mix to combine.
- Spoon the mixture into the loaf tin and bake for 45min or until a skewer comes out clean when inserted into the cake.
- Remove from the tin.
Original recipe by Marie Claire.
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