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Mini cheesy cornbread

Perfect to serve with hot soup, a casserole, or simply spread with butter to eat on their own.
  • 05 Sep 2018
Mini cheesy cornbread
Cook: 30 Minutes - easy - Serves 9
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Perfect to serve with hot soup, a casserole, or simply spread with butter to eat on their own.

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

  1. Grease and line a large oven tray with baking paper. 

  2.  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. 

  3. 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. 

  4.  Using a sharp knife, cut into 5cm squares. Place about 5cm apart, on prepared tray. 

  5.  Cook in a hot oven (200C) for about 15 minutes, or until golden brown. Remove. Stand on tray for 10 minutes. 

  6.  Serve cornbread warm

  • Easy Entertaining
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