Mini Cheesy Cornbread
Recipe: #30918
November 15, 2018
Categories: Breads, Snacks, Cheese, Cheddar, Brunch, Game/Sports Day, Potluck Oven Bake, Vegetarian, Quick Breads, Flour, Butter/Margarine, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (72.5 g)
- Calories 240.2
- Total Fat - 17.1 g
- Saturated Fat - 10.3 g
- Cholesterol - 68.1 mg
- Sodium - 432.3 mg
- Total Carbohydrate - 12.7 g
- Dietary Fiber - 1.8 g
- Sugars - 0.9 g
- Protein - 10.4 g
- Calcium - 211.1 mg
- Iron - 0.9 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease and line a large oven tray with baking paper.
Step 2
Sift flour, paprika and salt into a large bowl and stir in polenta and then add butter and using your fingertips, rub in the butter until mixture resembles fine bread crumbs.
Step 3
Stir in the cheese, corn kernels and spring onions and making a well in the centre, add the egg and yoghurt and using a flat-blated knife, stir until mixture just comes together.
Step 4
Dough should be sticky and turn out on to a bench and turn out on to a bench , very lightly dusted with polenta and then gently knead into a 15cm square.
Step 5
Using a sharp knife, cut into 5cm squares and then place about 5cm apart, on prepared tray and cook in a hot oven (200C) for about 15 minutes, or until golden brown.
Step 6
Remove and stand on tray for 10 minutes and serve cornbread warm.
Tips
No special items needed.
0 Reviews
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