Cheese and Chive Cornbread
- Melted butter, to grease
- 420g can corn kernels, drained
- 430g (2 1/2 cups) polenta
- 160g (2 cups) coarsely grated cheddar
- 115g (3/4 cup) self-raising flour
- 1 tbs caster sugar
- 1 tsp salt
- 2 tbs chopped fresh chives
- 625ml (2 1/2 cups) buttermilk
- 180g butter, melted
- 3 eggs, lightly whisked
- Butter, to serve
- Preheat oven to 180°C. Brush a 6cm-deep, 12.5 x 24.5cm loaf pan with melted butter.
- Place corn on a plate lined with paper towel to drain excess moisture. Combine the polenta, cheddar, flour, sugar and salt in a large bowl. Stir in corn and chives until well combined.
- Stir in the buttermilk, butter and egg. Pour into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with butter.
Smoothing the surface: Use the back of a spoon or a spatula to smooth the surface until it's completely flat. This helps the bread rise evenly.
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