Ingredients
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
Method
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Grease and line a large oven tray with baking paper.
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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.
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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.
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Using a sharp knife, cut into 5cm squares. Place about 5cm apart, on prepared tray.
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Cook in a hot oven (200C) for about 15 minutes, or until golden brown. Remove. Stand on tray for 10 minutes.
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Serve cornbread warm
