Ingredients
- 1 cup self-rising flour
- 1 teaspoon ground paprika
- 1/4 teaspoon salt
- 1 cup polenta (plus extra for shaping)
- 125 gram butter, finely chopped (cold)
- 1 1/2 cups grated cheddar (vintage cheddar specified 125 grams)
- 1/2 cup corn kernels (fresh, about 1/4 of a cob)
- 3 green spring onions, thinly sliced
- 1 large egg, lightly beaten
- 1/2 cup Greek yogurt
How to Make
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Step 1: Grease and line a large oven tray with baking paper.
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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.
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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.
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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.
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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.
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Step 6: Remove and stand on tray for 10 minutes and serve cornbread warm.
We hope you enjoy this recipe!
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