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Bacon and chilli cornbread
Serves 6
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
1 tbsp corn oil350g/12¼oz smoked streaky bacon, diced2 spring onions, finely chopped115g/4¼oz corn kernels½ tsp dried chilli flakes300g/10½oz polenta350g/12¼oz plain flour1 tbsp caster sugar1 tsp baking powder½ tsp baking soda½ tsp salt375ml/13½fl oz buttermilk 2 eggs, lightly beaten1 tbsp maple syrup½ tsp ground black pepper2 tbsp unsalted butter, melted
Method
1. Preheat the oven to 200C/390F/Gas 6. Lightly butter a cake tin.2. Heat the oil in a frying pan and fry the bacon until it is crisp and releases its fat. Add the spring onions and cook for five minutes, then add the corn kernels and chilli flakes and stir to combine. Allow to cool slightly.3. Combine the polenta, flour, sugar, baking powder, baking soda, and salt. Add the bacon mixture, the buttermilk, eggs, maple syrup, black pepper and half the melted butter. Mix well.4. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden (about 20-25 minutes). Serve warm.
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