Bacon, Cheddar and Spring Onion Cornbread

I have always cursed my inability to make good cornbread like the kind I have had in restaurants. The last time I made it, it was a disaster, like a tin of sawdust held loosely together with wallpaper paste. Today, however, with the help of Serious Eats, I have finally nailed it. This cornbread is studded with bacon, grated cheddar and spring onions, but you can swap out these ingredients for others, or leave out entirely if you prefer.

Bacon, Cheddar and Spring Onion Cornbread

Olive oil
8 rashers streaky bacon
150g coarse polenta
125g plain flour
2 tbsp sugar
2 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
180ml sour cream
125ml whole milk
2 large eggs
40g butter, melted
150g cheddar, grated
6 spring onions, finely sliced

Preheat the oven to 220ºc. Cut the bacon into half-inch pieces and fry in a little oil until crisp. Drain on kitchen paper and reserve the oil.

In a large bowl, whisk together the polenta, plain flour, sugar, baking powder, bicarbonate of soda and salt. In a separate bowl combine the sour cream, milk, eggs, melted butter and 2 tbsp of the reserved bacon fat. Whisk the wet ingredients into the dry ingredients until combined before adding the cooked bacon, grated cheddar and spring onions.

Scrape into a buttered skillet or cake pan and bake in the oven for 20 minutes.  Allow to cool in the tin for 10 minutes before turning out.

Recipe adapted from one by Serious Eats


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