Sage and onion cornbread

This recipe is adapted from one which appeared in the Guardian Cook supplement on 3 January 2015. It’s good warm, on its own with butter, or for mopping up soups and casseroles.

  • 110g plain wholemeal flourCornbread
  • 100g polenta (not instant polenta)
  • 4 tsps (heaped) baking powder
  • 70g fresh breadcrumbs
  • 1 tbsp chopped sage leaves
  • 1 bunch spring onions (thinly sliced)
  • 100g mature cheddar (finely grated)
  • 2 large eggs (beaten)
  • 240ml milk
  • 120 ml olive oil (and a little more to grease the cake tin)

Line the base of a 20cm cake tin with silicone paper and paint the sides with olive oil.

Pre-heat the oven to 200C (Gas Mark 6).

Sift together the flour, polenta and baking powder. Stir in the breadcrumbs, onions, sage and cheese, until the mixture is evenly combined.

Beat together the eggs, flour and oil in a separate bowl.

Mix all the ingredients together, and spoon into the cake tin, levelling the top is necessary.

Bake for 20-25 minutes until golden brown and cooked inside (if you insert a skewer and it comes out clean, it will be cooked).

Allow to cool on a wire rack. Serve warm, or store in an airtight tin for later use. Freezes well.

 

 

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