Perfect to serve with hot soup, a casserole, or simply spread with butter to eat on their own.
1 cup self-raising flour
1 tsp ground paprika
¼ tsp salt
1 cup polenta, plus extra for shaping
125g cold butter, finely chopped
1½ cups grated vintage cheddar cheese (125g)
½ cup fresh corn kernels (about ¾ of a cob)
3 green spring onions, thinly sliced
1 egg, lightly beaten
½ cup Greek yoghurt
Grease and line a large oven tray with baking paper.
Sift flour, paprika and salt into a large bowl. Stir in polenta. Add butter. Using your fingertips, rub in the butter until mixture resembles fine breadcrumbs. Stir in the cheese, corn kernels and onions.
Make a well in the centre. Add egg and yoghurt. Using a flat-bladed knife, stir until mixture just comes together. Dough should be sticky. Turn out onto a bench very lightly dusted with polenta. Gently knead into a 15cm square.
Using a sharp knife, cut into 5cm squares. Place about 5cm apart, on prepared tray.
Cook in a hot oven (200C) for about 15 minutes, or until golden brown. Remove. Stand on tray for 10 minutes.
Serve cornbread warm